Mimosa Cake with Lemon Butter Cream Frosting – a delicious recipe with cake flour, sugar, egg whites, cream of tartar, salt, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375F (190C).
2
Sift flour and 1/2 cup of the sugar onto wax paper; set aside.
3
Beat egg whites, cream of tartar and salt in a large bowl with Beat in remaining 1 cup sugar, 1 tablespoon at a time, until meringue forms soft peaks.
4
Fold flour mixture into meringue, one-third at a time, until Beat egg yolks in a small bowl with electric mixer at high Beat in lemon rind and vanilla.
5
Fold half of the meringue batter into the beaten egg yolks until no streaks of white remain.
6
Spoon batters by tablespoonfuls, alternating colors, into an Bake in preheated oven for 35 minutes, or until top springs back when lightly pressed with fingertip.
7
Invert pan, placing tube over quart-size soft-drink bottle; let cake cool.
8
Loosen cake around the edge and the tube with a spatula.
9
Cover pan with serving plate; turn upside down; shake gently; remove pan.
10
Frost with lemon flavored butter cream frosting.
938
kcal
Calories
36
g
Fat
107
g
Carbs
49
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/4 cups cake flour sifted, 1 1/2 cups sugar, 10 each egg whites, 1 1/2 teaspoons cream of tartar, and more.
Yes, Mimosa Cake with Lemon Butter Cream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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