Mimosa Cake with Lemon Frosting

This multicolored, lemony mimosa sponge cake is topped with a creamy lemon frosting, making it perfect for dessert but also a nice addition to a special breakfast or brunch.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 306 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 4 large eggs, separated, at room temperature
• 6 large egg whites
• 1 (16 ounce) container lemon creamy ready-to-spread frosting
• 0.25 teaspoon salt
• 1.25 cups cake flour
• 1.5 cups white sugar, divided
• 1.5 teaspoons cream of tartar

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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

Step 7

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

Step 8

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.