Mimosa Cake
This cake is named after the tiny and fluffy spring flower Mimosa. It is simply decorated with lemon peel and sugar scattered all over it. Light lemon cream made with plenty of freshly squeezed lemons from my friend’s garden is sandwiched between layers of light sponge cake.
Ingredients (26cm square cake tin)
For the cake
5 egg whites
3 egg yolks (use 2 egg yolks in lemon cream)
150g sugar
150g flour, shifted
50g unsalted butter, melted
1 tablespoon lemon juice
For the lemon cream
1 cup milk
3 tablespoons corn flour
3 tablespoons sugar
½ cup freshly squeezed lemon juice (2-3 lemons)
2 egg yolks
For the topping
Rind of 2-3 lemons (yellow part only)
1 tablespoon sugar
Icing sugar
How to make Mimosa Cake
- Peel lemons thinly with sharp knife, yellow part only as the white part is bitter. Put the lemon rind in a small sauce pan with water just cover it. Boil over medium heat for 5 minutes. Add sugar and continue to cook for 1-2 minutes and turn off the heat. Let it cool and chop finely.
- Line the cake tin with baking paper (or grease). Pre heat the oven to 160 C
- In a large clean bowl, whisk egg whites until it forms peak. Add sugar and continue to whisk until it becomes thick meringue.
- Add 3 egg yolks and mix well, add lemon juice, then hold in shifted flour and melted butter.
- Pour cake mixture in the prepared tin and bake for 40 minutes or until cooked. To test insert a thin skewer in the middle of the cake. If it comes out clean the cake is ready. Cool.
- While the cake is in the oven, make lemon cream. Put milk and corn flour in a sauce pan and mix well.
- Put the saucepan on medium heat and cook the milk mixture until it becomes thick paste stirring continuously. Add sugar, lemon juice and mix well.
- Turn off the heat and add egg yolks. Mix well and let cool.
- To assemble the cake. Slice the cooled cake in too. Sandwich lemon cream and top with chopped lemon peel and icing sugar.
