Indulge in the delightful decadence of Mimosa Cakes, a surprisingly simple yet elegant dessert perfect for any occasion. These miniature cakes, bursting with sunshine-yellow citrus flavor, are a delightful twist on classic sponge cake. The vibrant color and delicate texture make them visually appealing, while the subtle tang of orange and a hint of sweetness create a harmonious balance on the palate. Imagine the compliments you'll receive when you present these beautiful bite-sized treats to your friends and family!
This recipe simplifies the process of making Mimosa Cakes, guiding you through each step with clear instructions and helpful tips. From preparing the batter to achieving the perfect bake, we'll walk you through creating these charming cakes effortlessly. Ready to embark on this culinary adventure and learn how to make these delightful little cakes? Let's get started with the step-by-step instructions below.
Tools Needed
- Bowl
- Fork/Hand whisk/Electric whisk
- 12-muffin tin
- Paper cups
- Piping bag
- Nozzle
Ingredients
- Eggs: 2
- Sugar: 180g
- Vanilla sugar: 1 sachet
- Lemon zest: ½ lemon
- Milk: 100ml
- Seed oil: 60ml
- Double zero flour: 250g
- Baking powder: ½ sachet
- Flour: 50g
- Lemon peel: a little
Step-by-Step Instructions
Step 1. Prepare the Cake Batter
- In a bowl, break two eggs, add 180g of sugar, a sachet of vanilla sugar, and the grated rind of half a lemon. Mix well using a fork, hand whisk, or electric whisk.
- Add 100ml of milk and 60ml of seed oil.
- Add 250g of double zero flour and half a sachet of baking powder. Mix until smooth.
Step 2. Bake and Cool the Cakes
- Line a 12-muffin tin with paper cups and distribute the mixture, filling each cup about two spoonfuls.
- Bake at 180°C until golden brown. Let them cool.
Step 3. Prepare and Cool the Pastry Cream
- In a bowl, mix two whole eggs, 120g of sugar, and 50g of flour. Gradually add a little milk to dissolve the flour and then add the rest.
- Pour the mixture into a pot, add the remaining milk and a little lemon peel. Cook until thickened.
- Let the cream cool completely, covering it with cling film.
Step 4. Assemble and Decorate the Mimosa Cakes
- Remove the cakes from the muffin tin. Fill a piping bag with the cooled cream and fill the cakes.
- Add a little cream on top of each cake and crumble cake crumbs over the top for the Mimosa effect.
Read more: Grilled Stuffed Squid with Venere Black Rice & Buttered Vegetables
Tips
- Don't overfill the muffin cups, as the mixture will rise during baking. Leave about 1cm from the edge.
Nutrition
- N/A
FAQs
1. Can I use other citrus fruits besides oranges?
Yes! Lemons or mandarins would work well, adjusting the sugar to taste depending on the fruit's tartness.
2. How long do Mimosa Cakes last?
Stored in an airtight container at room temperature, they're best enjoyed within 2-3 days. Refrigeration will extend their lifespan slightly.
3. Can I make these cakes ahead of time?
Yes, you can bake the cakes a day or two in advance. Store them in an airtight container at room temperature until ready to serve.
These delightful Mimosa Cakes are the perfect blend of simplicity and elegance, making them ideal for both novice and experienced bakers. Enjoy the compliments as you share these sunshine-bright treats with loved ones, savoring the sweet and tangy flavors. Happy baking!