# Mimosa Cake

Recipe by [Inès Lambert](https://fridge.menu/en/u/ineslambert)

A classic layered sponge cake filled with custard and cream, soaked in milk and covered in soft sponge crumbs.

Servings: 6 · Cook 150 min · Desserts

Vegetarian · Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Mimosa Cake](https://image.fridge.menu/adaptations/dvvsf8g6/b3ed98b203f7213c8d756a4fab050672b175033439ac7ce48e582d178876b583.jpg)

## Ingredients

- 7 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 200 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 130 g [Potato starch](https://fridge.menu/en/i/potato-starch)
- 130 g [Plain flour](https://fridge.menu/en/i/flour)
- Yellow gel food colouring — to taste
- 1 l [Milk](https://fridge.menu/en/i/milk)
- 150 g [Plain flour](https://fridge.menu/en/i/flour)
- 300 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 8 pcs [Egg yolk](https://fridge.menu/en/i/egg-yolk)
- 1 pcs [Lemon zest](https://fridge.menu/en/i/lemon-zest)
- [Milk](https://fridge.menu/en/i/milk) — to taste, for soaking
- 400 g [Double cream](https://fridge.menu/en/i/whipping-cream) — for whipping
- 50 g [Caster sugar](https://fridge.menu/en/i/sugar)

## Steps

1. Whisk the eggs with the caster sugar (200 g) for 10–15 minutes until pale, fluffy and tripled in volume. (15 min)
2. Gradually add yellow gel food colouring until the desired shade is reached.
3. Mix the plain flour (130 g) with the potato starch, sift, and gently fold into the egg mixture.
4. Grease and flour two baking tins, and divide the batter evenly between them.
5. Bake at 180°C in a preheated oven on top-and-bottom heat. (20 min)
6. Pour the milk (1 l) into a saucepan, add the lemon zest and bring to the boil.
7. Whisk the egg yolks with the caster sugar (300 g) until a thick, pale, creamy mixture forms, then add the sifted plain flour (150 g).
8. Add the yolk mixture to the hot milk and whisk together.
9. Let the custard thicken over the heat, then leave to cool.
10. Whip the double cream with the caster sugar (50 g) until thick and holding stiff peaks.
11. Let the sponges cool completely.
12. Cut the first sponge into 3 layers, and trim the edge of the base layer.
13. From the second layer cut out a smaller circle, and from the third an even smaller circle.
14. Cut the second sponge into strips, trim the edges and dice into small cubes.
15. Place the base layer on a plate lined with baking paper.
16. Soak the layer with milk.
17. Spread the first layer of custard and place the second layer on top.
18. Cover with whipped cream and place the last, smallest layer on top.
19. Fill with a new layer of custard and cover the whole surface of the cake with cream.
20. Scatter with the sponge cubes and chill in the fridge for at least 1 hour. (60 min)
21. Before serving, dust with a thin layer of icing sugar.

Published 2026-10-07

https://fridge.menu/en/r/mimosa-cake-dvvsf8g6

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