Mimosa Cake Recipe

By
Sydney Oland
Sydney Oland: Contributing Writer at Serious Eats
Sydney Oland
Sydney Oland lives in Whitehorse, Yukon Territory, where she develops recipes and owns and operates three businesses: a bean-to-bar chocolate company, an ice cream company, and a collective food production space. Previously, she wrote brunch and British food recipe columns for Serious Eats.
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Updated May 07, 2020
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Sydney Oland

This simple cake is inspired by a classic brunch cocktail: the mimosa. Delicate angel food cake gets topped with an orange scented cream and a few orange suprêmes. Take your time if you don't have a lot of practice segmenting citrus fruits. Or better yet, take a look at this handy video.

You can easily make both the cake and the cream the day before; just slice the cake and top it with whipped cream when your guests arrive. Make sure to have a big pot of coffee, along with some sparkling wine and OJ, to serve with this sweet, citrusy brunch.

Recipe Details

Mimosa Cake Recipe

Active 20 mins
Total 85 mins
Serves 8 to 10 servings
Cook Mode (Keep screen awake)

Ingredients

For the Cake:

  • 11 large egg whites

  • 1 1/2 cups confectioners' sugar

  • 1 cup (about 4 ounces) cake flour

  • 1/4 teaspoon salt

  • 1 cup (about 7 ounces) granulated sugar

For the Orange Cream:

  • 1 cup heavy cream

  • 1 tablespoon zest and 1/4 cup juice from 1 orange

  • 2 tablespoons powdered sugar

  • 3 oranges, cut into supremes

Directions

  1. For the Cake: Adjust oven rack to middle position and preheat to 350°F. Place the egg whites in the bowl of a standing mixer fitted with the whisk attachment. In a separate bowl sift together confectioner's sugar, cake flour, and salt. Whisk the egg whites on medium-high until they form soft peaks, about 1 1/2 minutes. With the mixer running, add the granulated sugar in a steady stream and continue to beat until stiff peaks form, about 1 minute longer

  2. Add remaining dry ingredients in four additions until all the ingredients are evenly incorporated. Gently pour into an ungreased tube pan and bake until cake is deep golden brown, about 40 minutes. Allow to cool on a rack.

  3. For the Orange Cream: Wash out mixer bowl and add cream, orange zest, orange juice, and powdered sugar. Whisk at medium high speed until peaks form, about 1 minute. Serve the cake topped with orange cream and orange supremes.

Special Equipment

Angel food cake pan

Nutrition Facts (per serving)
298Calories
9gFat
50gCarbs
6gProtein
×
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories298
% Daily Value*
Total Fat 9g11%
Saturated Fat 6g28%
Cholesterol 27mg9%
Sodium 121mg5%
Total Carbohydrate 50g18%
Dietary Fiber 1g2%
Total Sugars 40g
Protein 6g
Vitamin C 13mg65%
Calcium 28mg2%
Iron 1mg5%
Potassium 134mg3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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