The citrus mimosa roll is a variant of the classic mimosa cake, made with a sponge cake spread on a baking sheet, then rolled and filled with a diplomat cream with citrus flavors. This dessert is made with a gluten-free sponge cake using rice flour and lactose-free diplomat cream. The mimosa cake originated in the 1950s, created by Adelmo Renzi, a cook from San Filippo di Contigliano, in the province of Rieti. It became famous in 1962 when it participated in a cake competition in Sanremo, intending to honor the “City of Flowers,” and it won. Its name is due to the pieces of sponge cake arranged on the cake, reminiscent of mimosa flowers.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: International Women's Day
Ingredients
- 9 oz eggs
- 6 oz sugar
- 3.5 oz gluten-free rice flour
- 3.5 oz cornstarch (maizena) gluten-free (or potato starch)
- 1 vanilla pod
- lemon zest (grated)
- orange zest (grated)
- 14 oz pastry cream (lactose-free)
- 5.3 oz diplomat cream
- 7 oz citrus curd
- 9 oz milk (lactose-free with less than 0.01% lactose or plant-based)
- 2.3 oz sugar
- 3 egg yolks
- 0.4 oz rice starch (gluten-free)
- 0.4 oz cornstarch (maizena) gluten-free
- 1 vanilla pod
- 4.4 oz fresh whipping cream (lactose-free with less than 0.01% lactose or plant-based)
- 1 oz gluten-free powdered sugar
- 1 vanilla pod
Tools
- 1 Electric whisk or stand mixer
- 1 Baking tray approximately 12×16 inches
- 1 Citrus juicer
- 1 Grater
- 1 Sieve
- 3 Bowls
- 1 Pot
- 1 Spatula
Steps
Beat the eggs in a stand mixer or with an electric whisk along with the sugar, salt, and aromas.
After 15 minutes, fold in the sifted flour with the cornstarch in three parts using a spatula, with movements from bottom to top.
Pour the mixture into a baking tray lined with wet parchment paper.
Bake in a preheated static oven at 356°F for 15-20 minutes or until golden.
Remove from the oven and immediately flip onto a towel. Gently remove the parchment paper and roll tightly with the towel, allowing it to cool completely.
Wash the citrus fruits well and dry them with kitchen paper. Grate the zest into the glass bowl.
Squeeze the juice from all the chosen citrus fruits, filter it with a fine-mesh sieve into a bowl, and set aside.
To the citrus zest, add the eggs and the sugar, then mix well with the whisk.
Dissolve the starch in the citrus juice, then add it to the eggs and mix well.
Place a pot on the stove with a little water inside. Place the bowl on top and cook until the cream is thick and reaches a temperature of 180°F. Let it cool at room temperature.Open the vanilla pod and remove the seeds. Alternatively, grate the lemon zest into the milk.
Heat the soy milk with the empty vanilla pod.
In a bowl, mix with a whisk the egg yolks, sugar, vanilla seeds, and finally the starches.
Once it boils, add the egg mixture to the soy milk.
Cook for about 1 minute, stirring with a whisk.
Remove from heat and pour into a cold bowl. Cover with cling film touching the surface and cool in ice water. Transfer to the refrigerator until ready to use.Pour the cream into a bowl. Remove the vanilla seeds from the pod and add them to the cream. Start whipping and add the powdered sugar. Whip until the cream is thick but not stiff.
Add the citrus curd to the pastry cream and mix with a whisk.
Then add 1/3 of the whipped cream, but mix gently with a spatula with movements from bottom to top so as not to deflate it.
Once incorporated, add the rest using the same method.
Store in the refrigerator covered with cling film touching the surface until ready to use.Gently unroll the sponge cake and divide it in two. On one part, spread half of the citrus diplomat cream on one half of the sponge cake and roll it gently.
Wrap in cling film and chill overnight in the fridge or a couple of hours in the freezer.
Remove the film, place on a serving plate, and spread the remaining cream.
Remove the golden skin from the other half of the sponge cake and crumble it.
Decorate the citrus mimosa roll with the crumbs, some cream dollops, and citrus slices.
WARNING: Consult the Italian Celiac Association guide and read the ingredients carefully to ensure they do not contain gluten contamination.
The mimosa cake
Tips
It keeps for 3 days in the fridge.
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