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
Weft:
1/2 c Water
1 1/2 tb Cornstarch
1/3 c Sugar
2 tb White rum
1 c Chopped strawberries
Ice:
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)
Coat: In a mixer or food processor sift together the flour, baking powderize,
saltiness & boodle. Blend in oil, yolk, pineapple & lemon succus & mix wellspring.
In a separate bowl beat egg whites, cream of tophus & sugar until very
besotted. Fold the cake mix into the egg white assortment & stir until well
blended. Pour the mixture into an unlubricated 10" tube pan & bake at 350 for
1 hr. Remove from oven & cool upside down on single-foot. When cooled remove to
serving scale.
Weft: Stir cornstarch into the cold h2o & heat gently in saucepan
until it starts to thicken. Stir in the boodle & rum. Beat until polish &
sheeny. Stir in the chopped strawberries.
Ice: In a food processor combine butter, cream cheeseflower, vanilla &
confectioners' boodle. Process to a smooth spreadable spread. Adjust the
texture with a little milk if necessity. To gather: Spoon strawberry
filling into the hollow center of the coat. Spread the icing over the cake
including the sides. Decorate the top with grapefruit sections & flowers.
Coat:
Yields
1 Servings
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