The lighter, soft and creamy version of the classic mimosa.
If you love the mimosa cake but are looking for a slightly lighter and more balanced version, this whole-wheat mimosa is perfect for you.
It has a soft whole-wheat sponge cake and a delicate chantilly cream: always spectacular, always delicious, but with a more “light” touch.
Perfect to celebrate March 8 with a pretty, tasty homemade cake 💛
Try these other mimosa recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Women's Day
Ingredients
pan 8–9 in
- 5 eggs
- 1 cup sugar
- 1 1/8 cups whole wheat flour
- 1/3 cup potato starch
- Half sachet baking powder
- 1 cup milk
- 3 tbsp cornstarch
- 1 egg
- 1 cup whipping cream
Steps
👩🍳 For the preparation of the whole-wheat mimosa watch the video HERE.
Let’s make the whole-wheat sponge cake
Beat the eggs with the sugar until you obtain a light, frothy mixture.
Add the whole wheat flour, potato starch and baking powder little by little, at low speed or with a spatula, to avoid deflating the mixture.
Pour the batter into the pan and bake at 356°F for 50–60 minutes.
Let cool completely.
Let’s prepare the cream
Heat the milk with the lemon zest.
In a small saucepan put the eggs, sugar and cornstarch and mix well.
Add the vanilla and the hot milk.
Put over the heat, stirring constantly until the custard thickens.
Turn off the heat, add the butter and transfer to a bowl.
Cover with cling film placed directly on the surface and let cool completely.
Whip the cream. When the custard is well chilled, gently fold in the whipped cream.
Assemble the mimosa cake
Cut off the top crust of the sponge cake, then divide it into three equal layers.
Cut one layer into small cubes for the final decoration.
Place the first layer on the plate and brush it lightly with syrup.
Spread a layer of cream on top.
Cover with the second layer.
Brush and coat the entire cake with the remaining cream, including the sides.
Decorate with the sponge cake cubes to create the mimosa effect.
Refrigerate for a few hours before serving.
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✨ Result
A soft, creamy and super elegant whole-wheat mimosa cake, perfect for March 8:
a lighter yet indulgent idea to celebrate in a special way 🌼
Storage:
Store the cake in the refrigerator for 2–3 days, covered with cling film or under a cake dome.
Take it out of the fridge 20–30 minutes before serving to enjoy it at its best.
You can freeze only the whole-wheat sponge cake (without cream) for up to 1 month.
Freezing the already filled cake is not recommended.
FAQ (Questions & Answers)
Can I use only whole wheat flour?
You can, but the sponge cake will be slightly denser. The potato starch helps keep it soft.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar in the base or in the cream without compromising the result too much.
What syrup can I use?
Water and sugar, orange juice or a light lemon syrup work well.
