Typically made with layers of soft sponge cake flavored with citrus, vanilla or honey, Mimosa Cake is particularly popular for its light texture and beautiful presentation.
It is also a favourite for its versatility as it can be adapted with different fillings, such as chocolate chips custard cream, chocolate cream or even fresh fruit. It’ll be a guaranteed success at every birthday celebration!
INGREDIENTS:
For the sponge and decoration:
• 8 eggs, room temperature
• 250g | 8.8oz white sugar
• 140g | 4.9oz plain flour
• 120g | 4.2oz potato starch
• 1 vanilla pod
• 1 pinch of sea salt
• Butter for the baking trays
For the filling:
• 500ml | 17.6fl oz whole milk
• 2 vanilla pods
• Zest of 1/2 lemon
• 7 egg yolks
• 130g | 4.6oz sugar
• 40g | 1.4oz rice starch powder
• 500ml | 17.6fl oz whipping cream
For the syrup:
• 200ml | 7.4fl oz water
• 1 empty vanilla pod - leftover from the sponge
• Zest of 1/2 lemon
• 60g | 2.1oz wildflowers honey
• Icing sugar for decoration
STEP by STEP:
00:00 Sponge
1. For the sponge: mix the eggs, sugar, vanilla seeds and a pinch of salt in a bowl
2. Whisk for 20 minutes with an electric whisker. The secret is the long whisking process to incorporate in the batter as much air as possible
3. Sieve the plain flour and potato starch mixing them together, then sieve them twice more
4. Add the flour mix into the batter little by little, making sure to always fold from bottom to top until there are no lumps
5. Butter two baking trays, ø 20 cm | 7.87”, and pour half of the batter in each
6. Bake for 15 minutes on static mode at 180°C | 356°F, then lower to 170°C | 338°F and bake for 15 minutes more
7. Stick a toothpick in the cakes and remove from the oven only if it comes out dry
8. Let the cakes rest in their tray until completely cooled down
03:11 Syrup
9. For the syrup: add the water in a pot with the leftover empty vanilla pod, lemon zest and honey
10. Bring to boil, then remove from the stove, sieve and leave aside to cool down
04:19 Filling
11. For the filling: open the vanilla pods, scrape out all the seeds and add them together with their pods to the whole milk and the zest of half lemon
12. Warm up the mix on low heat without reaching the boil, then remove from the stove and set aside
13. In the meantime, mix the egg yolks with sugar and rice starch powder, and whisk until smooth and creamy
14. When the mix becomes lump free, incorporate the milk while constantly stirring - pour the milk through a sieve, adding a third at a time
15. Bring the mix back on the stove and stir on low heat until it starts thickening up
16. Then remove it from the stove and pass it into a bowl you have previously kept in the freezer
17. Stir thoroughly to cool it down quickly
18. Whip the cream until stiff and then incorporate it to the egg custard, folding from bottom to top
07:00 Assembling the cake
19. To assemble the cake: take the top of the sponge cakes off and slice them horizontally in 2 layers each
20. Chop 2 layers in small cubes/rough crumbs for the decoration
21. Drizzle the first layer with half of the syrup, then cover it with half of the filling using a piping bag;
22. Repeat the same process to drizzle the second layer, cover top and sides with the leftover filling cream using a spatula
23. Cover the cake with sponge cubes/crumbs and dust with icing sugar… then serve and enjoy your celebration! 🎉
#MimosaCake #BirthdayCakeRecipe #ItalianHomeBaking #DeliciousDesserts #ASMRcooking #vegetarianrecipe #ItalianFoodHarmony
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