Preparation method
The Mimosa Roll Cake is a simplified version of the classic Italian Mimosa Cake, the symbolic dessert of Women’s Day in Italy. It features:
A soft lemon sponge cake
A rich filling of pastry cream and whipped cream
A decorative topping of sponge cubes that resemble mimosa flower buds
The result is a light yet indulgent dessert with a beautiful presentation.
For best results, it is essential not to overbake the sponge (no more than 10 minutes) and to roll it immediately after baking while still warm. This prevents cracking and keeps the cake soft and elastic once cooled.
If serving children, replace the rum with sweetened milk or orange juice. For an adults-only version, you can use limoncello or bergamot liqueur instead.
Step-by-Step Instructions
1. Prepare the Sponge Cake
Crack the eggs into a large bowl. Add the sugar and beat with an electric mixer until light and fluffy.
Add lemon zest and a pinch of salt.
Sift in the flour and gently fold it in using upward movements to avoid deflating the mixture.
Divide the batter evenly between two 15 x 11 inch (40 x 28 cm) baking trays lined with parchment paper.
Level the surface with a spatula.
Bake at 375°F (190°C) in static mode for 10 minutes.
Remove from the oven and carefully peel off the parchment paper.
Immediately roll one sponge sheet tightly using clean parchment paper and let it cool completely.
Cut the second sponge sheet into small regular cubes — these will be used for decoration.
2. Prepare the Pastry Cream
In a bowl, whisk the egg yolks with sugar and a pinch of salt.
Add cornstarch and mix well.
Heat the milk with lemon zest until just before boiling.
Pour the egg mixture into the milk and cook over medium heat, stirring constantly, until thickened.
Transfer the pastry cream to a dish and cover with plastic wrap directly touching the surface.
Refrigerate until completely cooled.
Once chilled, gently fold in the whipped heavy cream to create the diplomatic cream.
3. Assemble the Mimosa Roll
Unroll the cooled sponge cake.
Brush it evenly with rum.
Spread most of the diplomatic cream over the surface, reserving some for the exterior.
Roll the cake tightly from the long side to form a cylinder.
Cover the outside with the remaining cream.
Decorate with sponge cubes to create the mimosa flower effect.
Place in the freezer for about 1 hour to set.
Before serving, transfer to a platter and garnish with fresh mint leaves.
Expert Tips for Perfect Results
Do not overbake the sponge: 10 minutes maximum.
Roll the sponge while still warm to prevent cracks.
For extra flavor, add crushed cocoa nibs or wild strawberries to the filling.
Alternative fillings include Chantilly cream, lemon cream, white chocolate ganache, or Camy cream.
Storage
Store the Mimosa Roll Cake in the refrigerator in an airtight container for up to 2–3 days.
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