Strawberry Cream Filled Angel Cake
|10 inch angel cake/Chiffon cake||1|
|Sweetened condensed milk||1 1⁄3 Cup (21.33 tbs) (1 Can, Eagle Brand)|
|Lemon juice||1⁄3 Cup (5.33 tbs) (Realemon)|
|Almond extract||1 Teaspoon|
|Whipping cream||1 Cup (16 tbs), whipped|
|Fresh strawberries||2 Pint, washed and hulled|
In medium size bowl, combine sweetened condensed milk, lemon juice and almond extract; blend well.
Fold in whipped cream.
Chill about 10 minutes.
Turn cake upside down.
Cut top off cake 1 inch down.
To make a tunnel for filling, cut around cake 1 inch from centre hole and 1 inch from outer edge leaving 1 inch base.
Scoop out cake with fork to form a tunnel.
Remove 1 1/2 cups chilled sweetened condensed milk mixture into a medium size bowl.
Add 1/2 the cake pieces removed from the cake and stir until well blended.
Gently fold in one pint of the strawberries.
Lightly spoon this mixture into the tunnel.
Place cake layer cut from top over filling and press on gently.
Use remaining sweetened condensed milk mixture to frost top and side of the cake.
Place in freezer for about 2 hours.