The orange mimosa cake is an extremely fragrant take on the classic mimosa cake, perfect for celebrating March 8 – International Women’s Day. Soft, creamy and with a delicate citrus scent, it’s the ideal dessert to present something special, pretty to look at and absolutely delicious to eat. The contrast between the light sponge cake, the orange cream and the whipped cream makes this cake airy yet irresistibly indulgent. A great classic reinterpreted in a fresh, springtime key.
Try these other mimosa cakes:
- Difficulty: Easy
- Cost: Low cost
- Rest time: 2 Hours
- Preparation time: 40 Minutes
- Portions: 8/10
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Women’s Day
Ingredients
- 5 eggs
- 1 cup granulated sugar
- 1 1/8 cup all-purpose flour
- 6 2/3 tbsp potato starch
- Half packet baking powder
- 1 egg
- 2/3 cup orange juice
- 1/2 cup granulated sugar
- 1/3 cup orange marmalade
- 1/3 cup + 1 tbsp cup milk
- 3 tbsp + 3 tsp tbsp cornstarch
- 3/4 cup + 2 tbsp cup heavy whipping cream
Steps
For a walkthrough of how to prepare the orange mimosa cake, watch the video HERE.
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Let’s prepare the sponge cake:
Beat the eggs with the sugar until you obtain a light, fluffy mixture. Add a little vanilla and the orange zest.
Gently fold in the sifted flour, the potato starch and the baking powder.
Pour the batter into the pan and bake in a conventional oven at 356°F for about 50 minutes. Let it cool completely.
Prepare the orange cream:
Squeeze the oranges. In a small saucepan place the egg, the sugar and the cornstarch.
Add the orange juice and the orange marmalade. Put on the heat and cook, stirring constantly, until thickened.
Transfer the cream to a bowl, cover with plastic wrap placed directly on the surface and let it cool.
Assembling the mimosa cake:
Take the fully cooled sponge cake and remove the outer crust.
Cut it into three equal layers. From one of the layers, cut small cubes for the mimosa decoration.
To the cooled cream add the whipped cream and fold gently to combine.
Place the first layer on the serving plate and brush it with the syrup. Spread a thin layer of orange marmalade and then about half of the cream.
Cover with the second layer, brush again and coat the entire cake with the remaining cream.
Decorate the surface with the sponge-cake cubes to achieve the classic mimosa effect. Finish as desired with orange zest or slices.
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🌼 Final result
A soft, creamy and very fragrant orange mimosa cake, perfect for March 8th: elegant, dramatic and very easy to personalize
storage:
❄️ In the refrigerator for 2–3 days
It’s best to prepare it the day before so the flavors have time to meld
FAQ (Questions & Answers)
Can I prepare it in advance?
Yes, it’s even better the day before.
Can I substitute the orange marmalade?
Yes, with apricot jam.
Can I use orange juice instead of syrup for soaking?
Yes, for an even more aromatic soak.
⭐ Why you’ll love this cake
Perfect for March 8th
Citrus-scented
Soft and creamy
Truly show-stopping
Guaranteed wow effect 🌼🍊
