Units Scale

1 1/2 cups Flour
3 tbsp. Baking powder
1 pinch Salt
1/3 cup Sugar
1/2 cup Vegetable oil
6 Egg yolks
1 can (8oz) crushed pineapple
2 tbsp. Lemon juice
6 x Egg whites
1 pinch Cream of tartar
1/2 cup Sugar
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Filling:
1/2 cup Water
1 1/2 tbsp. Cornstarch
1/3 cup Sugar
2 tbsp. White rum + the seeds of 1 split Tahitian vanilla bean – TFD prefers Appleton white rum with its tart grapefruit aftertaste as the perfect complement
1 cup chopped strawberries
Icing:
1/2 cup Butter
1 pk (8oz) cream cheese
1 tsp. Vanilla extract
1 lb. Confectioners sugar
Milk
1 med. sweet red grapefruit
Fresh edible flowers (TFD prefers rose petals and violets)

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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, if you are so inclined. Decorate the top with grapefruit sections & flowers.