Ingredients:

  • 6 Large Eggs, room temperature
  • 1 cup Granulated Sugar (for sponge)
  • 1 teaspoon Vanilla Extract (for sponge)
  • 1 cup All-Purpose Flour, sifted
  • 1/4 teaspoon Salt
  • 1 teaspoon Lemon Zest
  • 2 cups Whole Milk
  • 1/2 cup Heavy Cream
  • 6 Egg Yolks
  • 2/3 cup Granulated Sugar (for cream)
  • 1/4 cup Cornstarch
  • 1 tablespoon Vanilla Bean Paste
  • 1 teaspoon Orange Zest (for cream)
  • 1/2 cup Water (for syrup)
  • 1/4 cup Granulated Sugar (for syrup)
  • 1/4 cup Fresh Orange Juice
  • 1 tablespoon Limoncello (optional)

Instructions:

  1. Prep Oven and Tins: Preheat the oven to 170°C / 340°F. Line the bases of two 8-inch cake tins with parchment paper.
  2. Whip Eggs: Beat the room-temperature eggs, 1 cup sugar, and vanilla extract on high speed for 10–12 minutes until the mixture is pale, thick, and tripled in volume (ribbon stage).
  3. Fold in Dry Ingredients: Gently sift the flour, salt, and lemon zest over the egg mixture in two stages. Use a large spatula to fold gently, ensuring not to deflate the air.
  4. Bake and Cool: Divide the batter evenly between the two tins. Bake for 30–35 minutes. Cool cakes in their tins for 5 minutes, then invert onto a wire rack to cool completely.
  5. Make Citrus Syrup: Combine water and 1/4 cup sugar in a small pan. Heat until sugar dissolves. Remove from heat, stir in orange juice and Limoncello (if using). Set aside to cool completely.
  6. Prepare and Cook Cream: Heat the whole milk and heavy cream until simmering gently. In a separate bowl, whisk egg yolks, 2/3 cup sugar, cornstarch, and orange zest. Temper the egg mixture by slowly pouring in the warm milk while whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until the cream thickens significantly and boils for 60 seconds.
  7. Chill Pastry Cream: Strain the finished pastry cream through a sieve, stir in vanilla paste. Cover the surface directly with plastic wrap and chill for at least 3 hours.
  8. Prep the Cakes: Slice one cooled sponge cake horizontally into two layers. Take the remaining whole sponge cake, trim off the crusts, and cut the entire sponge into very small, uniform 1 cm cubes for the 'mimosa petals'.
  9. Assembly: Place the bottom sponge layer onto your serving plate and brush generously with the cooled citrus syrup. Spread half of the chilled pastry cream evenly over the soaked layer.
  10. Layer and Soak: Top with the middle sponge layer, soak with more syrup. Spread the remaining pastry cream. Top with the final sponge layer and soak lightly one last time.
  11. Decorate: Spread a very thin layer of reserved pastry cream over the entire top and sides of the cake. Gently press the reserved sponge crumbs onto the cake until completely covered, achieving the fluffy mimosa appearance.
  12. Final Chill: Refrigerate the assembled cake for at least 2 hours to set the filling and stabilize the structure before slicing.