Italian Mimosa Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A delicate Italian sponge cake layered with Italian Chantilly cream, finished with a light, creamy coating. An elegant, refined dessert that rewards patience with sophisticated flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 cups cake/pastry flour
- ¼ teaspoon salt
- 2½ teaspoons baking powder
- 8 large eggs (room temperature) separated
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup hot water
- 1 cup cream whole, whipping or heavy cream at least 30% fat content
- 1 teaspoon vanilla
- 2 tablespoons icing/powdered sugar (sifted)
- ½ cup water
- 1-2 teaspoons lemon juice or limoncello (optional)
- peel of ½ lemon
- ½ tablespoon granulated sugar
- 2-3 tablespoons powdered sugar for dusting the cake
At a glance
PER SERVING · TIME 360M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 30m
- Cook
- 30m
- Sodium
- 128mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 108mg
- Calcium
- 25mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 90M
- SODIUM
- 128MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.