1 1/2 c Flour
3 tb Baking powder
1 pn Salt
1/3 c Sugar
1/2 c Vegetable oil
6 x Egg yolks
1 cn (8oz) crushed pineapple
2 tb Lemon juice
6 x Egg whites
1 pn Cream of tartar
1/2 c Sugar
Filling:
1/2 c Water
1 1/2 tb Cornstarch
1/3 c Sugar
2 tb White rum
1 c Chopped strawberries
Icing:
1/2 c Butter
1 pk (8oz) cream cheese
1 ts Vanilla
1 lb Confectioners’ sugar
Milk
1 md Sweet red grapefruit
Fresh flowers (rose petals
-or violets)
Cake: In a mixer or food processor sift together the flour, baking
powder, salt & sugar. Blend in oil, egg yolk, pineapple & lemon juice
& mix well. In a separate bowl beat egg whites, cream of tartar &
sugar until very stiff. Fold the cake mix into the egg white mixture
& stir until well blended. Pour the mixture into an ungreased 10″
tube pan & bake at 350 for 1 hour. Remove from oven & cool upside
down on rack. When cooled remove to serving plate.
Filling: Stir cornstarch into the cold water & heat gently in saucepan
until it starts to thicken. Stir in the sugar & rum. Beat until
smooth & shiny. Stir in the chopped strawberries.
Icing: In a food processor combine butter, cream cheese, vanilla &
confectioners’ sugar. Process to a smooth spreadable paste. Adjust the
texture with a little milk if necessary. To assemble: Spoon strawberry
filling into the hollow center of the cake. Spread the icing over the
cake including the sides. Decorate the top with grapefruit sections &
flowers. Cake:
Yields
1 Servings