Tag: sponge cake

Mimosa Cake Recipe, the classic recipe – Italian cuisine reinvented by Gordon Ramsay

Mimosa Cake Recipe, the classic recipe


There Mimosa cake it is called this precisely because in appearance it resembles the flower homonym. It is a dessert based on sponge cake soaked in Grand Marnier, maraschino, marsala or pineapple juice and filled with custard or Diplomatic creamthen covered with cream or Chantilly and completed on the surface with sponge cake broken into cubes.

The Mimosa cake has become the sweet symbol of Women’s Day which occurs on March 8th and is also used to prepare it for Easter. But where does the Mimosa cake originate? The dessert was invented in Rieti, in the 1960s, by the restaurateur Adelmo Renzi: his original recipe is still secret, but it is not impossible to make something very similar.

Also discover these recipes: Mimosa cheesecake, Surprise mimosa Easter egg, Yogurt and strawberry mimosa cake, Strawberry mimosa, Mimosa cake with chocolate.

Piñata cake

Ingredients

For the cake:

  • 200g butter
  • 200g caster sugar
  • 4 medium eggs
  • 2tsp vanilla extract
  • 200g self-raising flour
  • 1tsp baking powder

For the buttercream:

  • 450g icing sugar
  • 150g butter
  • 1tsp vanilla extract
  • Food colouring; purple, pink, green and blue

To decorate and fill:

  • Hundreds and thousands
  • M&Ms
  • Skittles
  • Haribo sweets
  • Dolly mix

What’s a piñata cake?

Cut into a normal looking sponge cake to reveal a naughty surprise – it’s packed full of sweets!

But how is it done? It’s actually quite easy to hide a hidden centre in your bakes – and we’re here to show you how.

With our simple step-by-step recipe, our piñata cake is much easier to make than you may think. All you have to do is hollow out the inside of the sponge after baking and pack it with a variety of sweets.

You can choose jellied sweets like Haribo or chocolate sweets like M&Ms, just remember to make sure your cake is completely cooled before you add the sweets otherwise they’ll melt inside.

Decorate with different coloured buttercream to make it extra special. We used purple, blue, pink and green, but you could use whichever colours you prefer – you could even go one step further a choose all the colours of the rainbow!

This cake should serve up to 6 people and will last 3 days in an airtight container. This recipe would work just as well with a chocolate cake mixture and you can also fill it with fresh fruits or chocolates – the possibilities are endless!

The cake is named after a classic pinata which kids beat to make the sweets fall out, but we wouldn’t advise taking a bat to this treat: it’s far too tasty to waste. Simply slice into the pinata cake to reveal the surprise. Little eyes will light up seeing the sweets tumble out the middle of this extra special bake.

This cake takes 25 mins to bake and 1hr to fill and decorate.

1

Step 1

Preheat oven 180°C/350°F/Gas Mark 4 and line 2x 21cm/9inch cake tins with greaseproof paper.

2

Step 2

Make your sponges using the all-in-one method, pour all of the ingredients into a large mixing bowl and whisk with an electric hand whisk until combined. Once combined, pour into the cake tins making sure you they’re as even as possible.

3

Step 3

Bake in the oven for 20-25 mins until springy to the touch. Turn the cakes out onto a wire rack and decide which is going to be the base and which is going to be the topper. Turn the base upside down and leave to cool.

4

Step 4

Meanwhile prepare the buttercream. Whisk the butter and vanilla extract and gradually add in the icing sugar until combined. If the mixture is too thick, add a little water, if it’s too thin, add some more icing sugar until it reaches a creamy texture. You don’t want the mixture to be too wet as you’ll be adding food colouring to it later on. Leave to one side.

5

Step 5

Turn the top cake upside down and mark out a circle on the sponge using a sharp knife. Make sure you don’t cut all the way through the sponge, you want to go half way down and scoop out the insides. Do the same to the base cake.

6

Step 6

Once you’re happy with both sponges, cover the outside edges of each layer with a light buttercream. You can do this neatly using a small spoon or spatula.

7

Step 7

Pop the base cake onto your chosen serving plate or board and pack it with different sweets and chocolates. Make a little mound of sweets and when you’re happy with the amount put the topper cake on top like a lid. Press the edges down firmly so they sandwich together.

8

Step 8

Coat the cake in a light buttercream layer – this is a crumb coat which will stop any crumbs from sticking onto your final decorations. Leave to one side to set.

9

Step 9

Split the rest of the buttercream mixture evenly into 4 separate bowls. Add a few drops of food colouring to each e.g. purple, blue, green and pink and mix with a spoon until you’re happy with the colour.

10

Step 10

Spoon the mixtures into individual piping bags and pop them into the fridge to firm for about 5-10 mins, so the colours don’t run or blend when you pipe them onto the cake.

11

Step 11

Take the piping bags out of the fridge and pipe onto the cake. Start from the outside and work in drawing different coloured wavy lines with the nozzle.

12

Step 12

Once you’re happy with the top, work on the sides. Start from the bottom and pipe up the cake edges pulling away as you reach the top of the cake. Sprinkle the cake with hundreds and thousands to finish.

13

Step 13

Serve on a cake stand and cut into the middle of the cake using a sharp knife, revealing the sweetie surprise!

Equipment

  • 2x21cm/9inch cake tins (3cm height)
  • Greaseproof paper
  • Piping bag
  • Electric hand whisk

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Average rating

(21 ratings)

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Victoria sandwich

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Isabella Beeton is one of the most famous cookery writers in British history and this is the ultimate Victoria sponge cake recipe.

  • Serves: 5-6

  • Prep time: 35 mins

    (including decorating time)

  • Cooking time: 20 mins

    (plus cooling time)

  • Total time: 55 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

  • Child friendly
  • Editor’s pick
  • Make in advance

That’s goodtoknow

Top tip: ‘A properly cooked sponge cake should be firm in the middle and have slightly shrunk away from the sides of the tin. It should also spring back when you touch it.’

Cake expert, Eric Lanlard

Ingredients

  • 4 eggs
  • Their weight in pounded sugar, butter and flour
  • ¼ tsp salt
  • A layer of any kind of jam or marmalade

Method

  1. Beat the butter to a cream and dredge in the flour and pounded sugar. Stir these ingredients well together, and add the eggs, which should be previously thoroughly whisked.
  2. When the mixture has been well beaten for about 10 mins, butter a Yorkshire-pudding tin, pour in the batter, and bake it in a moderate oven for 20 mins.
  3. Let it cool, spread one half of the cake with a layer of nice preserve, place over it the other half of the cake, press the pieces slightly together, and then cut it into long finger-pieces. Pile them in cross bars on a glass dish, and serve.

Recipe taken from Mrs. Beeton’s Cookery and Household Management, Isabella Beeton [1874] London. 

Mrs Beeton’s Cookery and Household Management is now published by Weidenfeld and Nicolson, a division of the Orion Publishing Group.

Mrs Beeton is a registered trademark.

www.britegg.co.uk

By British Lion Eggs

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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