Name: Mimosa Cake with Lemon Frosting
Prep time: 30 min
Cook time: 30 min
Yield: 14
Ingredients: Cake flour - 1 ¼ cups; White sugar, divided - 1 ½ cups; Eggs, separated, at room temperature - 4 large; Egg whites - 6 large; Cream of tartar - 1 ½ teaspoons; Salt - ¼ teaspoon; Lemon zest - 1 teaspoon; Vanilla extract - 1 teaspoon; Lemon creamy ready-to-spread frosting - 1 (16 ounce) container

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Mimosa Cake with Lemon Frosting

1. Cake flour - 1 ¼ cups

2. White sugar, divided - 1 ½ cups

3. Eggs, separated, at room temperature - 4 large

4. Egg whites - 6 large

5. Cream of tartar - 1 ½ teaspoons

6. Salt - ¼ teaspoon

7. Lemon zest - 1 teaspoon

8. Vanilla extract - 1 teaspoon

9. Lemon creamy ready-to-spread frosting - 1 (16 ounce) container

How to cook deliciously - Mimosa Cake with Lemon Frosting

1. Stage

Preheat the oven to 375 degrees F (190 degrees C).

2. Stage

Sift flour and 1/2 cup sugar together onto a piece of waxed paper.

3. Stage

Combine all 10 egg whites, cream of tartar, and salt in a large glass, metal, or ceramic bowl. Beat at high speed until foamy. Gradually add remaining sugar, 1 tablespoon at a time, until soft peaks form. Fold flour mixture into the meringue, 1/3 at a time, until completely blended.

4. Stage

Beat 4 egg yolks in a small bowl with an electric mixer on high speed until thick and lemon colored. Beat in lemon zest and vanilla. Fold 1/2 of the meringue batter into the egg yolk mixture until no streaks of white remain.

5. Stage

Alternating between the two batters and without stirring or mixing, spoon tablespoonfuls into an ungreased 10-inch fluted tube pan (such as Bundt®).

6. Stage

Bake in the preheated oven until the top springs back when lightly pressed with a fingertip, about 35 minutes.

7. Stage

Remove from the oven and invert onto a quart-sized soft drink bottle; cool completely, about 30 minutes.

8. Stage

Loosen cake around the edge and tube with a spatula. Cover pan with a serving plate; turn upside down, shake gently, and remove cake from the pan. Frost with lemon frosting.