A Cake to Celebrate Women

The first International Women’s Day was celebrated on the 8th March, 1946. The Mimosa was chosen by the Italian Women's Association as its emblem, because at this time of year, the Mimosa comes into bloom with its gorgeous sunny yellow flowers. 

To acheive the bright yellow colour, make sure to choose eggs from corn-fed chickens for best results. The yolks of their eggs are prized for their fabulous colour (it's the secret of Bologna's fresh pasta, too!

The top of the cake is decorated with fluffy pieces of sponge cake that recall the image of a flowering Mimosa tree, to remind us all of this important day. It's traditional to give the women in your life a bunch of Mimosa to celebrate March 8th... So why not give them a cake to match?

Difficulty: Medium
Preparation time: 1h30
Cooking Time: 30 mins
Quantity: 10 servings
Cost: Low


For the sponge cake

250g caster sugar
5 eggs
200g caster sugar
15g baking powder
300g flour

For the cream filling

175ml milk
175ml whole cream
120g caster sugar
Half teaspoon vanilla extract
15-20g flour

For the whipped cream

175ml whole cream
25g icing sugar

How to make Mimosa Cake

First, make the sponge cakes: 

Pre-heat oven to 180°C (350°F)

Grease and flour 2 round springform cake pans (20cm/8" is ideal)

Beat the eggs and sugar until well mixed (1-2 minutes) add the flour and baking powder and continue to beat until smooth and airy. Pour into the greased cake pans and bake for about 30 minutes (or until tooth pick comes out clean and dry). Leave the cake to cool completely.

Once the cakes are cool: 

With a breadknife, remove the top from one cake to make a flat surface (keep the offcut!) then carefully slice cake into 3 layers and set aside.

From the other cake, remove the golden crust parts from the top and set aside the offcuts. Then cut carefully into 2 layers, before cut each layer into long narrow strips. Finally, cut these strips into little cubes. These will be the mimosa top! 

Now, time for the cream filling: 

In a medium-sized pot, heat the milk and cream over a low heat, without allowing to boil. Then, remove pot from heat and leave to cool until tepid.

In a medium pot, add yolks and sugar, whisk together until combined, then add flour and vanilla and place pot over low heat. Add the warm milk/cream from before, whisking continuously until thickened. 

Pour the resulting cream into a glass bowl, cover with plastic wrap (making sure the wrap touches the cream mixture) and refrigerate for at least 3 hours.

Almost done... Time for the whipped cream: 

In a medium bowl beat until stiff whipping cream (or whole cream) and powdered/icing sugar.

Time to assemble! 

To make it easier to assemble, place the first layer of cake back into the spring form pan, spread half the Whipped Cream Filling and about a quarter of the Cream Filling on top, place the 2nd layer on top and repeat with fillings, top with third layer and cover the cake with the remaining Italian Cream Filling.

Cover the frosted cake with the small cubes of cake, and leave refrigerate for at least 4-5 hours, or even better, overnight. Dust with powdered/icing sugar before serving if you fancy.

Buon appetito!