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Mimosa cake is a simple cake that takes the name “mimosa” looking like the flower symbol of March 8, women’s day!

Although the cake is made of sponge cake and pastry cream only, the effect is quite stunning and it tastes great as well. I made this cake using the recipe from GialloZafferano. Sponge cake is called Pan di Spagna in Italy (which indicates that this type of sponge cake actually originated in Spain), and is different from the sponge cake made in the Netherlands in that more egg yolks are used, making it very yellow.


For the Pan di Spagna (for 2 springform pans of 22 cm (9″) each)

4 eggs

8 egg yolks

220 grams (1 cup + 1 Tbsp) sugar

200 grams (1 1/4 cup) pastry flour, sieved

40 grams (1/4 cup) potato starch, sieved

butter and flour for buttering and dusting the springform pans

For the pastry cream

300 ml (1 1/4 cup) whole milk

300 ml (1 1/4 cup) whipping cream/heavy cream

200 grams (1 cup) sugar

8 egg yolks

55 grams (1/3 cup) flour

1/2 vanilla pod (or 1 tsp pure vanilla extract)

For the syrup

100 ml (.4 cup) water

50 ml (.2 cup) Cointreau or Grand Marnier

50 grams (1/4 cup) sugar

For the whipped cream

200 ml (5/6 cup) whipping cream

20 grams (1/6 cup) icing sugar



Prepare the cream and sponge cake in the classic way.
When the base has cooled, divide in half and leave the waste aside (the outer edge). Stuff the cake with a layer of cream inside and one at the top. It’s time to take the scraps left aside and crumble over the cake covering the cream … et voila! The mimosa cake is ready to taste