Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Flour |
| 3 tablespoons | Baking powder |
| 1 pinch | Salt |
| ⅓ cup | Sugar |
| ½ cup | Vegetable oil |
| 6 xes | Egg yolks |
| 1 can | (8oz) crushed pineapple |
| 2 tablespoons | Lemon juice |
| 6 xes | Egg whites |
| 1 pinch | Cream of tartar |
| ½ cup | Sugar |
| \N \N | Filling: |
| ½ cup | Water |
| 1½ tablespoon | Cornstarch |
| ⅓ cup | Sugar |
| 2 tablespoons | White rum |
| 1 cup | Chopped strawberries |
| \N \N | Icing: |
| ½ cup | Butter |
| 1 pack | (8oz) cream cheese |
| 1 teaspoon | Vanilla |
| 1 pounds | Confectioners' sugar |
| \N \N | Milk |
| 1 medium | Sweet red grapefruit |
| \N \N | 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: Submitted By THESERVS@... (THOMAS E. HAUG) On MON, 13 NOV 1995 101606 -0500