Italian mimosa cake

    2 hours 10 min

    This Italian cake is served to celebrate International Woman day on March 8th. It takes the name and the look after the mimosa flower that represents the holiday in many countries. It's a no butter sponge, filled with a rich custard and whipped cream. Make sure to beat the eggs very well and half of the work will be done.


    Washington, United States
    1 person made this

    Serves: 12 

    • For the sponge cake
    • 6 fresh eggs, room temperature (about 360g with shell, 320g without)
    • 1 pinch salt
    • 180g caster sugar
    • 1 teaspoon vanilla extract
    • 150g plain flour
    • 30g cornflour
    • For the filling
    • 750ml milk
    • 1 lemon rind
    • 120g caster sugar
    • 5 egg yolks
    • 50g cornflour
    • 500ml double cream
    • 2 teaspoons icing sugar
    • 1 tin (400g) pineapple in chunks and its juice

    Prep:1hr30min  ›  Cook:40min  ›  Ready in:2hr10min 

      Make the sponge

    1. Preheat the oven to 180 C / Gas 4. Butter and flour or line with parchment paper a 22cm round cake tin.
    2. Place the eggs in a bowl with salt and beat with and electric beater or a stand mix until tripled in volume. This could take between 5 to 20 minutes, depending on the appliance. While whipping, add the sugar, a couple of tablespoons at the time and vanilla extract.
    3. Mix flour and corn starch. Add to the eggs a bit at the time, with a bottom-up movement to prevent the eggs from deflating. Pour the batter in the prepared tin and spread evenly.
    4. Bake in the preheated oven for 30 minutes without opening the oven or the sponge will collapse. Then check with a wooden spoon, sticking it in the middle: If comes out clean and dry, the sponge is ready. Turn off the oven, let the cake inside for 10 minutes with the door ajar. Cool completely on a rack for 1 hour before filling.
    5. Make the filling

    6. Heat the milk in a small pot with the lemon rind, until just warm.
    7. In a bowl beat the yolks with sugar until pale, then add corn starch and whisk to prevent lumps. Pour the warm milk, keep whisking, then transfer in a pot and cook on low heat until it thickens in a custard. Keep stirring with the whisk to prevent lumps. Remove the lemon rind before the custard thickens up. Cool and cover with cling film.
    8. Whip the cream with icing sugar. Add to the cold custard and mix well.
    9. Assemble the cake

    10. Slice the sponge lengthwise in 3 same thick disks. With your finger tips gently scoop away half of the crumbs from each disk, without damaging the disk itself. You'll get enough crumbs to fill a shallow dish. Set the crumbs aside.
    11. Place the bottom disk of the cake on a serving dish. Moisten with 1/3 of the pineapple juice, spread 1/4 of the custard and cover with half of the pineapple chunks. Add the second disk and proceed the same way.
    12. Flip the third disk, so the cut part is up. Moisten with the juice and cover with the custard. Use the last quarter of the custard to ice the sides of the cake.
    13. Sprinkle the crumbs on top and sides of the cake, patting gently to make it stick. With your finger tips work quickly the crumbs to give them the rounded shape of a mimosa pompom.
    14. Refrigerate for 3 hours before serving.


    If you do not like pineapple juice, make a simple syrup boiling 2L water and 80g of sugar. Once cold, add 100ml liquor as rum, limoncello or kirsh.

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