Mimosa Cake: Celebrating All Women

Ingredients

• For the sponge cake:
• 250 g caster sugar
• 5 eggs
• 200 g caster sugar
• 15 g baking powder
• 300 g flour
• 
  For the cream filling:
• 175 ml milk
• 175 ml whole cream
• 120 g caster sugar
• Half teaspoon vanilla extract
• 15-20 g flour
• 
  For the whipped cream:
• 175 ml whole cream
• 25 g icing sugar

Method

For the sponge cakes:

• Preheat the oven to 180°C (350°F).
• Grease and flour two round springform cake pans (20 cm / 8" is ideal).
• Beat the eggs and sugar until well mixed (1–2 minutes), then add the flour and baking powder and continue to beat until smooth and airy.
• Pour into the prepared pans and bake for about 30 minutes, or until a toothpick comes out clean and dry. Leave the cakes to cool completely.
• Once cool, use a bread knife to remove the top of one cake to create a flat surface (keep the offcut), then carefully slice the cake into three layers and set aside. From the second cake, remove the golden crust from the top and set aside the offcuts. Cut the cake into two layers, then cut each layer into long, narrow strips. Finally, cut the strips into small cubes. These will form the mimosa topping.

For the cream filling:

• In a medium pot, heat the milk and cream over low heat without bringing to a boil. Remove from the heat and let cool until tepid.
• In another pot, whisk together the egg yolks and sugar, then add the flour and vanilla. Place over low heat and slowly add the warm milk and cream, whisking continuously until thickened.
• Transfer to a glass bowl, cover with plastic wrap touching the surface of the cream, and refrigerate for at least 3 hours.

For the whipped cream:

• In a medium bowl, beat the whipping cream with the powdered (icing) sugar until stiff.

To assemble:

• Place the first cake layer into the springform pan.
• Spread half of the whipped cream and about a quarter of the cream filling over it.
• Add the second layer and repeat, then top with the third layer.
• Cover the cake with the remaining cream filling, decorate with the sponge cake cubes, and refrigerate for at least 4–5 hours, preferably overnight.
• Dust with powdered sugar before serving, if desired.