Simple mimosa cake is a classic sponge cake with cream, the crumbled sponge cake topping resembles the appearance of a mimosa flower, hence the name of this dessert. The mimosa dessert is often served for International Women’s Day, but being so delicious, it is now enjoyed all year round and was even the cake at my wedding. You can make the cream traditional with lemon as explained in the recipe description or even in a dairy-free version for lactose intolerants. Besides this simple version, you can make pineapple mimosa cake by adding pineapple chunks to the cream or strawberry mimosa cake by adding strawberries to the cream. With the recipe of my sponge cake, you’ll get 3 slices; you can use one to cut into cubes and decorate the sides and top of the cake, the other two are for the cake, and if you want to be generous with the top and sides, it’s a good idea to make two sponge cakes and perhaps use the leftover to make other treats or freeze the remaining part. I also recommend trying the spoon mimosa. Now let’s see how to make the simple mimosa cake and if you try it, let me know.
Here are some other delightful recipes I recommend you try:
- Difficulty: Medium
- Cost: Affordable
- Preparation time: 40 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare the Simple Mimosa Cake
- Sponge cake
- 3 egg yolks
- 1 1/4 cups powdered sugar
- 6 tbsps cornstarch
- 1 lemon
- 1 pinch salt
- 2 cups milk
- 3/4 cup whipping cream
- 1/2 cup water
- 1/2 cup limoncello
- 1/3 cup sugar
How to prepare the Simple Mimosa Cake
Let’s start by preparing the Mimosa Cake: first, prepare the sponge cake by following my recipe.
Then prepare the lemon custard, pour the egg yolks, sugar, and cornstarch into a small pot, mix well with a whisk, then add a pinch of salt and gradually add the milk, whisking continuously to avoid lumps. Once all the milk is incorporated, add the grated peel of one lemon, heat and stir continuously until it boils and thickens. When the cream is ready, pour it into a bowl and cover with plastic wrap, ensuring it touches the cream to prevent a film from forming, and let it cool. If you like, you can prepare the cream in the dairy-free version for those who are lactose intolerant
When the cream is cold, whip the cream with an electric mixer and gently fold it into the custard with a spatula using upward and downward movements to maintain volume. Then place the cream in the fridge.
Meanwhile, prepare the limoncello syrup by heating water and sugar in a small pot until the sugar dissolves. Once dissolved, remove from heat, add the limoncello, stir, and let cool.
Now that all the ingredients are ready, you can prepare the mimosa cake. Remove the dark parts from the sponge cake and slice it into 3 layers. Cut one layer into cubes about 0.4 inches (1 cm) in size for the top and sides.
Place one sponge cake layer on the serving plate and soak it with the limoncello syrup. Pour half of the custard and level it. Place the second sponge cake layer, again soak it with syrup, and pour the remaining custard, leveling it and spreading a thin layer around the edge to help the sponge cake cubes stick easily.
Cover the top with the sponge cake cubes to give it the mimosa effect. Place the mimosa cake in the fridge for a couple of hours before serving.
How to store the Mimosa Cake
The Mimosa Cake can be stored in the refrigerator for 2 days
