VEGAN MIMOSA CAKE

VEGAN MIMOSA CAKE

The name of this cake is a tribute to the Mimosa flower that usually springs  in March-April. It arrives from Australia in the mid of the 19th century. It is
a well known flower for its typical deep yellow colour and intense smell.

INGREDIENTS:

For the “Pan di Spagna” (sponge-cake):
250g potato flour
250g white flour
150g brown sugar
1 bag of cream of tart

teaspoon baking soda

500 gr soy milk
Grated lemon peel

For the  cream: 

500gr soy milk
50gr white flour
50gr oilseed
70gr brown sugar
1 bag of vanillin

PREPARATION:

First of all, make the sponge-cake, called “Pan di Spagna”. Whisk together all

the dry ingredients in a mixing bowl (potato flour, white flour, baking soda, cream of tart,
sugar and grated lemon peel). Finely mix up all the ingredients, add soy milk
and continue to combine them all together. Whisk together all the ingredients
until they are well incorporated and the lumps are eliminated. Try to obtain a
well incorporated, shiny and foamed mixture as much as possible (you can notice
this from air bubbles which are produced in the mixture).
Preheat your oven to 180° and bake for 40 minutes or until an inserted
toothpick comes out clean.

PREPARATION FOR THE  CREAM:

In a small pot, combine sugar, oil and white flour all together. Put the small
pot on an hot plate and continue to mix it up adding slowly soy milk. When you
finished adding soy milk, add a bag of vanillin. Continue to whisk the mixture
until you obtain the desired consistency. When the “Pan di Spagna” gets cold
cut in halves and dig it. This part will be use to make the well known “Mimosa
cake” effect, (which consist of crumbled sponge-cake spread on cake’s outside
part).
Soak the “Pan di Spagna” in the vegetal milk (what kind is at your choice) or
in the fruit juice. Fill it with almost 2/3 of cream and lay down the second
soaked half of “Pan di Spagna”.
Cover the outside part with cream, including its sides. At this point, crumble
the remaining “Pan di Spagna” that you put aside and lay down to the cream as
much as possible.
Before to serve it, put it in the fridge and enjoy it!

 

SOME ADVICES:

–    You can substitute vanillin for one vanilla berry;
–    It is better to bake the “Pan di Spagna” in a baking pan covered with baking
paper.  This avoids that “Pan di Spagna” sticks on the baking pan;
–    It is possible to soak  the “Pan di Spagna” in fresh orange juice or in
pineapple juice put in syrup;
–    We used crumbled “Pan di Spagna”, but if you want you can cut it in little
squares to obtain a well-framed effect.

Written by

Vegan Food Blogger, Recipe Developer, Food photographer, Plant Based Private chef based in London and available worldwide