Dark Chocolate Drizzles


Strawberry Angel Cake

It’s been a while since I’ve updated my recipes on here.  I keep taking these pictures of things I make and then keep forgetting to set aside some time to update this blog.  Of course, everyone knows what it means when life gets in the way, and that’s exactly what I’ve been a victim to.  Everyone knows my favorite way to unwind and get rid of my stress is to bake, and what better item to bake than a Strawberry Angel Cake drizzled with Dark Chocolate? I love the fact that there’s really no way to mess up the decor of this piece, as the more drizzles you add, the better it looks!  This cake is super light and airy, with a simple whipped topping as the frosting.  Top it off with dark chocolate drizzles and you have a dessert that is not only deliciously simple, but doubles as tasty art! 

Strawberry Angel Cake with Chocolate Drizzles

Cake Ingredients:

  • 10 Egg whites
  • 1 teaspoon Cream of tartar
  • 1 cup flour
  • 8 Egg yolks
  • 1 cup Sugar
  • 3/4 teaspoon salt
  • 1 tablespoon Water
  • 2 tablespoons Lime juice
  • 1/2 cup Vegetable oil

Whipped Topping Frosting Ingredients:

  • 1 pint of heavy whipping cream
  • 2 tablespoons Vanilla extract
  • 1/3 cup Powered sugar

Filling/Topping Ingredients:

  • 1 cup of strawberries; diced
  • 2 squares of Bakers chocolate
  • 2 tablespoons Sugar


  • Beat egg whites and cream of tartar until stiff peaks form; set aside
  • Beat the remaining cake ingredients together; fold the egg white mixture into cake mixture until combined
  • Pour in 2 lightly greased baking pans; bake at 350 degrees for 25-30 minutes, or until a toothpick comes out clean
  • In a chilled bowl, whip the heavy whipping cream until it becomes a thick whipped cream (approximately 5-7 minutes)
  • Add vanilla into the cream; continue whipping
  • Add powdered sugar, but adjust to your liking.  If you like your frosting sweet, you may be adding more than 1/3 cup of powdered sugar.  
  • Once whipped cream frosting is to your liking, set aside in the refrigerator to chill.
  • When cake is done, take them out of them pan and slice them horizontally turning your 2 round cakes into 4 equal round cakes; allow to cool
  • Take 1/3 of the prepared frosting and mix with diced strawberries; spread this mixture on each layer of cake, stacking one on top of the other.  Note: do not spread this mixture on the top layer of the cake
  • With the remaining frosting, begin spreading evenly on cake, covering top and sides.
  • Using a double broiler, melt the sugar and chocolate until smooth; drizzle on top of the frosted cake

Strawberry Angel Cake with Chocolate Drizzle


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