💛 Italian Mimosa Cake Roll 🌼
A soft sponge cake rolled around lemony custard cream and coated with tiny sponge cubes, resembling mimosa flowers—perfect for Women’s Day or any celebration.
What It Is:
Inspired by Torta Mimosa, this version is easier to slice and share. One sponge becomes the roll, the other becomes the “mimosa confetti” on top.
Pro Tips:
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Whip eggs until pale and thick for a fluffy sponge.
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Fold in flour gently to avoid dense cake.
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Press cling film on custard while cooling to prevent skin.
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Chill before slicing; use a serrated knife and gentle sawing motion.
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Fruit or lemon curd can be added lightly.
Storage:
Refrigerate up to 3 days. Add sponge cubes just before serving for best texture.
Ingredients (Simplified):
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Sponge: 6 eggs, 220g sugar, 20g honey, 160g flour
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Cream: 10g gelatin, 510ml milk, 5 egg yolks, 180g sugar, 70g cornstarch, lemon zest, 25ml fresh cream
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Garnish: Whipped cream, small sponge cubes
Method:
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Beat eggs, sugar, honey → fold in flour. Split batter: 550g for roll, 250g for cubes → bake 15 min at 180°C/360°F.
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Make custard: whisk yolks & sugar, add cornstarch & lemon zest, pour in hot milk, cook until thick. Mix in bloomed gelatin & fresh cream → cool under cling film.
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Spread cream on large sponge → roll tightly, chill 60 min.
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Cover roll with whipped cream → press small sponge cubes all over.
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Slice & serve.