The mimosa chiffon cake is the famous American bundt cake dressed up to celebrate Women’s Day. A very soft and delicious bundt cake.
I simply filled it with cream and strawberries flavored with lemon: a perfect combination between the softness of the cake and the voluptuousness of the cream.
If you are looking for a recipe to celebrate March 8th, here is the cake for you! Beautiful and scenic, the mimosa chiffon cake will make the day dedicated to us women even more special.
You might be interested in these recipes:
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 555.78 (Kcal)
- Carbohydrates 62.66 (g) of which sugars 38.92 (g)
- Proteins 10.41 (g)
- Fat 31.07 (g) of which saturated 3.91 (g)of which unsaturated 13.03 (g)
- Fibers 1.97 (g)
- Sodium 233.68 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR MIMOSA CHIFFON CAKE
- 2 1/3 cups all-purpose flour
- 1 1/2 cups sugar
- 6 egg yolks
- 12 1/3 oz egg whites
- 3/4 cup water
- 1/2 cup vegetable oil
- 1 packet baking powder
- 1 packet cream of tartar
- 1 pinch salt
- 1 lemon zest
- 14 oz strawberries
- 2 cups sweetened vegetable cream for whipping
- 1 lemon zest
Tools
- 1 Mold
- 1 Stand Mixer
PREPARATION OF MIMOSA CHIFFON CAKE
Place in a very large bowl in sequence: flour, sugar, baking powder and salt. Make a well in the mixture and pour without mixing: oil, yolks, water, lemon zest. Set aside.
Beat the egg whites with the cream of tartar until very stiff peaks form.
Take the previous mixture and blend with the mixer until you get a smooth and homogeneous mixture. Gently fold the whipped egg whites into the batter with slow movements from the bottom up.
Pour the batter into the original American bundt cake mold.
Put in the oven at 320°F for 50 minutes on the lower oven rack.
Then raise the temperature to 350°F for another 20 minutes.
After baking, let the chiffon cake cool upside down in its mold.
Once cooled, remove it from the pan using the knife blade.
Cut the strawberries into small pieces and whip the cream.
Cut the cake into 5 regular rings. Set one aside. Fill each layer with tufts of cream and pieces of strawberries and a nice sprinkle of grated lemon peel.
Continue this way until the layers are finished. On the surface, spread a little cream and decorate with the small dice that you have made by cutting the reserved cake layer into cubes. Complete with pieces of strawberries and mint leaves.
Here is the chiffon cake dressed up for a party!
Adriana’s Tip
Fill the cake just a few hours before serving and store it in the refrigerator.
