Mimosa Cake

Here’s a recipe for a delicious Mimosa Cake, a classic Italian dessert named after the bright yellow mimosa flower. It’s a light, fluffy sponge cake filled with pastry cream and topped with whipped cream and cake crumbs to resemble the mimosa flower.

Mimosa Cake Recipe

Ingredients

For the Sponge Cake:

• 4 large eggs
• 1 cup (200g) granulated sugar
• 1 cup (120g) all-purpose flour
• 1/2 cup (60g) cornstarch
• 1 tsp baking powder
• 1 tsp vanilla extract
• Zest of 1 lemon (optional)

For the Pastry Cream:

• 2 cups (500ml) whole milk
• 4 large egg yolks
• 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch
• 1 tsp vanilla extract

For the Whipped Cream:

• 1 cup (250ml) heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

For Assembly:

• 1/4 cup (60ml) rum, liqueur, or simple syrup (for soaking the cake)
• Yellow food coloring (optional, for a brighter mimosa effect)

Instructions

1. Make the Sponge Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a large bowl, beat the eggs and sugar until light and fluffy (about 5-7 minutes).
3. Sift in the flour, cornstarch, and baking powder. Gently fold until combined.
4. Add the vanilla extract and lemon zest (if using).
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool completely, then slice it horizontally into 2 or 3 layers.

2. Make the Pastry Cream:

1. In a saucepan, heat the milk until warm but not boiling.
2. In a separate bowl, whisk the egg yolks and sugar until pale. Add the cornstarch and mix until smooth.
3. Slowly pour the warm milk into the egg mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (about 5 minutes).
5. Remove from heat, add vanilla extract, and let it cool completely. Cover with plastic wrap to prevent a skin from forming.

3. Make the Whipped Cream:

1. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.

4. Assemble the Cake:

1. Place one layer of the sponge cake on a serving plate. Brush it with rum, liqueur, or simple syrup.
2. Spread a layer of pastry cream over the cake. Add the second layer and repeat the process.
3. Use the whipped cream to frost the top and sides of the cake.
4. Crumble the remaining cake layer (or a portion of it) into small pieces. Sprinkle the crumbs over the whipped cream to create the “mimosa” effect.
5. Optionally, add a few drops of yellow food coloring to the crumbs for a brighter look.

5. Chill and Serve:

1. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
2. Slice and enjoy!

This Mimosa Cake is perfect for spring celebrations or any occasion where you want a light, elegant dessert. Enjoy! 🌼