The classic mimosa cake is one of those desserts that tastes like home, celebration and memories that stay in the heart. Soft sponge cake, velvety custard and lots of little golden cubes that really look like mimosa flowers: an elegant yet simple cake, perfect to make right in your home kitchen.
Every time I make it I always think of my father. It was one of his favorite cakes and, when he saw that soft coating of sponge-cake cubes, he could never resist the first slice. Today, for me, this cake is also a way to keep that memory alive, with a dessert that smells of family and shared moments.
This is the classic version of the mimosa cake, without chocolate chips, exactly as it is traditionally prepared: a tall sponge cake, lemon-scented pastry cream and the typical decoration that resembles mimosa flowers.
If you love traditional desserts, I also recommend trying the jam tart, a great classic from our kitchens, or take a look at my collection Grandma’s desserts: easy recipes, where you’ll find many simple and delicious recipes just like the old days.
It’s a perfect cake for a special occasion, but also for a Sunday with the family, when you want to prepare something good made with heart.
Absolutely a must.
Here are some ideas you might like:
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Cooking time: 35 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Women's Day, Spring, Summer
- Energy 328.67 (Kcal)
- Carbohydrates 61.61 (g) of which sugars 44.46 (g)
- Proteins 9.24 (g)
- Fat 6.63 (g) of which saturated 3.32 (g)of which unsaturated 3.19 (g)
- Fibers 0.43 (g)
- Sodium 101.44 (mg)
Indicative values for a portion of 160 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 the classic mimosa cake
- 5 eggs
- 3/4 cup granulated sugar
- 1 1/4 cups 00 flour (all-purpose flour)
- 1 lemon zest (grated)
- 1 pinch salt
- 2 cups whole milk
- 4 egg yolks
- 1/2 cup + 2 tbsp granulated sugar
- 5 tbsp cornstarch
- 1 tsp vanilla extract
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 lemon zest
Useful tools
- Pan 9.5-inch (24 cm) pan for the sponge cake
- Knife long or serrated
- Electric whisk
- Bowls
- Spatula
How I prepare the classic mimosa cake
Break the eggs into a large bowl, add the sugar and a pinch of salt and beat with electric whisks for about 10 minutes, until the mixture is pale and very frothy.
Add the lemon zest and gently fold in the sifted flour little by little using a spatula from bottom to top.
Pour the batter into a 9.5-inch (24 cm) pan lined with parchment paper.
Bake in a conventional oven at 338°F (170°C) for about 35 minutes. Do the toothpick test and let the cake cool completely.Heat the milk in a small saucepan.
In a bowl, work the egg yolks with the sugar, then add the cornstarch and mix well.
Pour the hot milk in a thin stream, continuing to whisk, then return everything to the heat.
Cook the custard, stirring constantly, until it becomes smooth and velvety.
When the custard is ready, add the vanilla extract, mix well and cover it with plastic wrap directly on the surface. Let it cool completely.When the sponge cake is completely cold, trim it with a knife until you obtain a diameter of 8 inches (20 cm). To help, I used the base of an 8-inch pan as a guide so the cake is precise and perfectly round.
From the trimmed sponge, cut three discs.
Place the first disc on the serving plate and lightly moisten it with the syrup.
Spread a generous layer of pastry cream and level it well.
Cover with the second sponge disc, moisten this one too and add another layer of cream.
Spread a thin layer of cream over the entire surface of the cake.
With the ring of sponge cake that I removed, prepare many small soft cubes that you’ll use to decorate the cake.
Arrange the cubes over the entire surface, pressing them gently.
Place the mimosa cake in the refrigerator for at least 2 hours before serving.
Storage and useful tips
The classic mimosa cake keeps in the refrigerator for about 2 days, well covered with a cake dome or plastic wrap, so it will remain soft and creamy.
I recommend preparing it a few hours before serving: the resting time in the refrigerator allows the sponge to absorb the syrup well and the cream to firm up, making the cake even better.
If you want a gluten-free version, you can make the sponge with rice flour or with a gluten-free flour mix for desserts.
