Try the most beautiful Italian Mimosa cake or torta Mimosa made with Italian sponge cake (Pan di Spagna), Diplomat cream (Crema Diplomatica), and decorated with sponge cake crumbs resembling yellow mimosa flowers.
This fresh and colorful Italian cake is traditionally associated with International Women's Day (La Festa della Donna), celebrated in early March, March 8th. But let's agree, this sweet beauty suits any spring or summertime celebration.
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Interestingly, the cake has two legendary origins. One story credits the recipe's invention to Florentine pastry chef Mafalda Tantini in the 1950s.
According to the second and most common legend, the Mimosa cake was created in 1962 by pastry chef Adelmo Renzi during the confectionery competition in Sanremo.
But whoever invented the cake nailed it with the most delicious cake you will ever taste.
Mimosa cake recipe
- This cake is a traditional Italian dessert. It is a must-try treat to impress any Italian cuisine enthusiast.
- Pairing Italian sponge cake or Pan di Spagna with Crema Diplomatica results in an exceptionally delicious cake.
- It is a spring and summertime favorite due to the vibrant yellow color of the cake.
- The Mimosa cake recipe (or ricetta torta Mimosa in Italian) comes with a make-ahead option for your convenience.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Eggs: The recipe calls for large-sized whole eggs and egg yolks at room temperature. Separate the egg yolks from the egg whites using an egg separator while the eggs are still chilled to ensure a neat separation. Then allow them to come up to room temperature.
What to do with leftover egg whites? Try classic French financiers, an impressive Giant Meringue, or a stunning plum Pavlova.
- Sugar: Use white granulated or caster sugar.
- Flour: The recipe calls for all-purpose flour, aka plain flour, in the UK.
- Starch: Use potato or corn starch interchangeably to make the cake recipe.
- Milk is used to make the pastry cream. Opt for whole milk, or replace it with low-fat milk if desired.
- Heavy cream or heavy whipping cream is used to make the pastry and whipped cream. Ensure it has at least 30% fat content for whipping the cream. While it can not be substituted during the preparation of whipped cream, it can be substituted with milk when making a pastry cream recipe.
- Vanilla pod: Use the most flavorful Madagascar vanilla bean, split in half with scraped vanilla seeds.
- Flavoring: The recipe calls for Grand Marnier to flavor the sugar syrup, but you can replace it with Cointreau, dark rum, limoncello, or use pineapple or orange juice for a non-alcoholic cake version.
Recipe variations
Originally, torta Mimosa was baked with two sponge cakes, covered with delicious custard (crema pasticcera) and whipped cream (panna montata), and decorated with a sponge crumble.
While the classic Mimosa cake recipe is straightforward, let's get creative and discover a few variations.
- Flavoring: Spice up the cake batter with the scraped vanilla seeds, a dash of pure vanilla extract, or some vanilla bean paste. For a tangy twist, add a bit of lemon zest.
Also, while making the pastry cream, you can flavor the milk and cream mixture with lemon peel (scorza di limone) and let it infuse for 10 minutes. Then remove the peel and continue with the recipe.
- Fruits: Upgrade a beloved Italian staple into a delectable Pineapple Mimosa cake. Adding canned pineapple chunks to the Diplomat cream brings a well-defined fruity aroma and taste.
Alternatively, make a strawberry Mimosa cake by adding fresh strawberries to the cream for a vibrant burst of color and freshness.
- Chocolate: Combine cocoa sponge cake with delicious chocolate whipped cream to create a spectacular variation of the Italian classic.
- Coloring: Add a pinch of turmeric to intensify the yellow color of the sponge cake.
- Shaping: Get creative with your torta Mimosa in a dome shape by using a 1.5-liter salad bowl: watch a video on assembling the Mimosa cake. Or bake the sponge cake in a hemisphere cake pan.
Also, try crafting mini Mimosa cakes for a fun twist on this classic dessert. Or experiment with different heights: try making your cake shorter or taller.
How to make mimosa cake
Making a torta Mimosa involves a few steps, from preparation to assembly:
- Preparation of two sponge cakes (Pan di Spagna)
- Preparation of flavored sugar syrup
- Preparation of Diplomatic Cream (Crema Diplomatica)
- Assembling the cake
Step 1. To make the sponge cake, preheat the oven to 355°F (180°C). Prepare two 8-inch (20 cm) cake pans or springform pans. Butter and line the pans' bottoms and sides with parchment paper. Using a flour sifter, sift all-purpose flour with potato starch and set aside.
Step 2. Place the eggs, egg yolks at room temperature, and sugar in the large mixing or bowl of a stand mixer fitted with a whisk attachment.
Step 3. Beat at medium speed for 10-15 minutes until the mixture doubles in volume and becomes whitish (photo 1).
Step 4. Add dry ingredients and gently mix with a rubber spatula, trying not to deflate the batter (photo 2).
Step 5. Pour the batter into two prepared tins, equally devising the batter (photo 3). Bake in the middle of the oven for 20-25 minutes. Make sure the sponge cakes are done by testing them with a toothpick. If it comes out dry, the cakes are ready.
Pro tip: If you can't bake two sponges simultaneously, whip up two sponges separately: prepare the sponge batter twice and bake each cake separately for optimal results.
Step 6. Take the cakes from the oven, unmold them, remove the parchment, and let them cool completely on a cooling rack (photo 4).
Pro tip: Consult the Italian sponge cake recipe for step-by-step photographed explanations, helpful tips, and tricks.
Step 7. To make sugar syrup, pour water and sugar into a small saucepan and bring to a boil until the sugar dissolves. Remove from the heat, add liqueur, and let the syrup cool down.
Make Diplomat Cream
Step 8. To make Diplomat cream, first, make a pastry cream. In a mixing bowl, mix egg yolks and granulated sugar with a hand whisk. Add cornstarch and mix again (photo 5).
Step 9. Pour milk, cream, and the scraped vanilla seeds into a small saucepan and bring them to a boil. Add the hot milk mixture to the egg yolk mixture, constantly stirring (photo 6).
Step 10. Pour the preparation back into the saucepan and cook over medium-low heat, constantly stirring, until the cream thickens (photo 7).
Step 11. Remove the cream from the heat and transfer it to a bowl or a shallow dish. Cover with plastic wrap in contact with the cream's surface to prevent skin formation (photo 8). Let the cream cool at room temperature without chilling in the refrigerator.
Pro tip: Consult the Italian pastry cream recipe for step-by-step photographed explanations, helpful tips, and tricks.
Step 12. To make the whipped cream, pour the cold cream (panna fredda) into the bowl of a stand mixer fitted with a whisk attachment. Whip it at medium speed into soft peaks (not stiff peaks).
Pro tip: Consult the homemade whipped cream recipe for step-by-step photographed explanations, helpful tips, and tricks.
Step 13. For the Diplomat Cream, place the pastry cream in a mixing bowl and whip with a hand whisk a few times. Add ⅓ of the whipped cream into the pastry cream and stir vigorously with a whisk.
Step 14. Then add the remaining whipped cream and gently mix with the hand whisk or a rubber spatula from the bottom to the top (photo 9). Transfer the cream to a pastry bag.
Step 15. To assemble the cake, use a long sharp knife to remove the dark outer crust of the sponge cake. With a large serrated knife or a cake leveler, cut each cake into two sponge disks: you will obtain four layers of the cake.
Step 16. Cut one of the sponge cake discs into strips 8-10 mm wide and then into small cubes (piccoli cubetti) with 8-10 mm sides (photo 10). Keep the cake cubes and crumbles for further decoration.
Step 17. Place the bottom layer on a cake board or a serving cake plate and soak it with the sugar syrup using a silicone or pastry brush.
Pro tip: For a neat appearance, assemble the cake in a high cake ring (or a mousse cake mold) lined with an acetate strip.
Step 18. Use the pastry bag with a cut tip (you can also use a spoon) to spread ⅓ of the cream on the first cake layer. Cover with the second layer of sponge cake and soak it with the syrup. Cover it with another ⅓ of the Diplomat cream.
Step 19. Top it with the last sponge cake disc, and soak it with the syrup. Remove the cake ring if used. Coat the top and sides of the cake with the remaining cream using the rubber or offset spatula.
Step 20. Cover the entire cake with the sponge cake cubes kept aside. Sprinkle it with the remaining sponge crumbs (photo 11). Refrigerate for 3-4 hours before serving. Dust the top of the cake with icing sugar if desired.
Expert Tips
- Calculate ingredients using this simple cake pan converter to make the cake smaller or larger.
- Baking two sponges simultaneously, ensure that both fit on the same rack of the oven next to each other. Otherwise, make one sponge cake at a time.
- Don't omit the chilling time: the cake needs to firm up and make it easier to slice.
- Use the cake scraps to crumble and make a quick Banoffee cups dessert.
- Make ahead option: Bake the sponge cake in the evening, let it cool, wrap it with cling film, and store it at room temperature overnight. Next day, make the cream and decorate the cake.
Storage instructions
Keep the Mimosa cake under a cake dome to prevent it from drying and absorbing the odors of other foods in the refrigerator for up to 3 days.
Can you freeze Mimosa cake? You can freeze the whole cake or individual slices wrapped in cling film, then aluminum foil and a freezing bag for 1-2 months.
To defrost, bring the cake to the refrigerator overnight. Slow thawing preserves the cake's soft texture.
Recipe FAQ
Mimosa cake, or Torta Mimosa, is a traditional Italian cake celebrating International Women's Day (8th March).
Mimosa cake is made with three layers of sponge cake (Pan di Spagna) filled with Diplomat cream and decorated with yellow sponge cake crumbs to mimic the bright yellow flowers of the mimosa.
Mimosa cake has a few flavor variations, including classic vanilla, citrus-infused with lemon or orange zest and limoncello or Grand Marnier, pineapple with juicy fruit chunks, and chocolate.
Love Italian desserts? Try these next!
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PrintRecipe card
Torta Mimosa (Italian Mimosa Cake)
This beautiful and delicious Torta Mimosa or Italian Mimosa cake is made with classic sponge cake (Pan di Spagna) and Diplomat cream (Crema Diplomatica) and decorated with sponge cake crumbs resembling yellow mimosa flowers.
- Total Time: 2 hours, 30 minutes (plus chilling time)
- Yield: 10 1x
- Category: Cakes
- Method: Baking
- Cuisine: Italian
Ingredients
For TWO sponge cakes:
- 3 large eggs
- 6 large egg yolks
- ⅔ cup + 2 ½ tablespoons (180 g) granulated sugar
- 1 cup + 2 tablespoons (140 g) all-purpose flour
- 3 ½ tablespoons (36) g potato starch
For the syrup:
- ⅓ cup (75 ml) water
- ¼ cup (50 g) granulated sugar
- 3 ½ tablespoons (50 ml) Grand Marnier
For Diplomat Cream:
- ⅔ cup + 4 tablespoons (225 g) whole milk
- ½ cup (115 g) heavy cream
- 1 vanilla bean
- ⅓ cup + 2 tablespoons (90 g) granulated sugar
- 6 medium-sized egg yolks (90 g) see note #1
- 3 ½ tablespoons (33 g) cornstarch
- ⅔ cup + 2 tablespoons (185 g) cold heavy cream
Instructions
-
To make TWO sponge cakes, preheat the oven to 355°F (180°C). Prepare two 8-inch (20 cm) cake pans or springform pans. Butter and line the pans' bottoms and sides with parchment paper. Using a flour sifter, sift all-purpose flour with potato starch and set aside.
-
Place the eggs, egg yolks at room temperature, and sugar in the large mixing or bowl of a stand mixer fitted with a which attachment. Beat at medium speed for 10-15 minutes until the mixture doubles in volume and becomes whitish.
-
Add dry ingredients and gently mix with a rubber spatula, trying not to deflate the batter. Pour the batter into two prepared tins, dividing the batter equally. Bake in the middle of the oven for 20-25 minutes.
Pro tip: If you can't bake two sponges simultaneously, whip up two sponges separately: prepare the sponge batter twice and bake each cake separately for optimal results.
-
Make sure the sponge cakes are done by testing them with a toothpick. If it comes out dry, the cakes are ready. Take the cakes from the oven, unmold them, remove the parchment, and let them cool completely on a cooling rack.
-
To make sugar syrup, pour water and sugar into a small saucepan and bring to a boil until the sugar dissolves. Remove from the heat, add liqueur, and let the syrup cool down.
-
To make Diplomat cream, first, make a pastry cream. In a mixing bowl, mix egg yolks and granulated sugar with a hand whisk. Add cornstarch and mix again. Pour milk, cream, and the scraped vanilla seeds into a small saucepan and bring them to a boil.
-
Add the hot milk mixture to the egg yolk mixture, constantly stirring. Pour the preparation back into the saucepan and cook over medium-low heat, constantly stirring, until the cream thickens.
-
Remove the cream from the heat and transfer it to a shallow dish. Cover with plastic wrap in contact with the cream's surface to prevent skin formation. Let the cream cool at room temperature without chilling in the refrigerator.
-
To make the whipped cream, pour the cold cream into the bowl of a stand mixer fitted with a whisk attachment. Whip it at medium speed into soft peaks (not stiff peaks).
-
For the Diplomat Cream, place the pastry cream in a mixing bowl and whip with a hand whisk a few times. Add ⅓ of the whipped cream into the pastry cream and stir vigorously with a whisk. Then add the remaining whipped cream and gently mix with the hand whisk or a rubber spatula from the bottom to the top. Transfer the cream to a pastry bag.
-
To assemble the Mimosa cake, use a long sharp knife to remove the dark outer crust of the sponge cakes. With a large serrated knife or a cake leveler, cut each cake into two sponge disks: you will obtain four layers of the cake.
-
Cut one of the sponge cake discs into 8-10 mm wide strips and then into small cubes with 8-10 mm sides. Keep the cake cubes and crumbles for further decoration.
-
Place the bottom layer on a cake board or a serving cake plate and soak it with the sugar syrup using a silicone or pastry brush.
Pro tip: For a neat appearance, assemble the cake in a high cake ring (or a mousse cake mold) lined with an acetate strip.
-
Use the pastry bag with a cut tip (you can also use a spoon) to spread ⅓ of the cream on the first cake layer. Cover with the second layer of sponge cake and soak it with the syrup. Cover it with another ⅓ of the Diplomat cream. Top it with the last sponge cake disc, and soak it with the syrup. Remove the cake ring if used. Coat the top and sides of the cake with the remaining cream using the rubber or offset spatula.
-
Cover the entire cake with the sponge cake cubes kept aside. Sprinkle it with the remaining sponge crumbs. Refrigerate for 3-4 hours before serving. Dust the top of the cake with icing sugar if desired.
Notes
- 90 g egg yolks are approximately equal to 6 raw egg yolks from medium-sized eggs or ⅓ US cup.
- Calculate ingredients using this simple cake pan converter to make the cake smaller or larger.
- Baking two sponges simultaneously, ensure that both fit on the same rack of the oven next to each other. Otherwise, make one sponge cake at a time.
- Don't omit the chilling time: the cake needs to firm up and make it easier to slice.
- Use the cake scraps to crumble and make a quick Banoffee cups dessert.
- Make ahead option: Bake the sponge cake in the evening, let it cool, wrap it with cling film, and store it at room temperature overnight. Next day, make the cream and decorate the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 373
- Sugar: 28.5 g
- Sodium: 51 mg
- Fat: 18.2 g
- Saturated Fat: 9.5 g
- Carbohydrates: 46.6 g
- Fiber: 0.5 g
- Protein: 7.5 g
- Cholesterol: 319 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
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