Paradise Cake (Torta Paradiso)

A Torta Paradiso, sliced, over parchment paper, with icing sugar.

5 from 2 votes

Paradise Cake (Torta Paradiso)

Ever tried a traditional Torta Paradiso, the heavenly Italian Paradise Sponge Cake? Made with a generous amount of butter, eggs and flour, this recipe is soft, rich, and has a delicious citrus fragrance: comfort food at its finest!

Prep Time20

Cook Time40

Total Time1

Course: Cake

Cuisine: Italian

Servings: slices

Calories: 250kcal

Author: Tatiana Kamakura

Equipment

round pan 7'' or 9''

Ingredients

¾ cup butter room temperature
2 cups icing sugar
2 eggs room temperature
4 egg yolks room temperature
1 teaspoon vanilla paste
½ cup potato starch
1 ¼ cups all-purpose flour
¼ teaspoon salt
zest of 1 lemon
1 teaspoon baking powder

US Customary - Metric

Instructions

Start by preheating the oven to 350°F (180°C).
Using a mixer, high speed, whip butter, sugar and lemon zest for about 15 minutes, until you get a very light, snowy cream.
In another bowl, add whole eggs, egg yolks and vanilla paste, beating the mixture lightly with a fork.
Add slowly (using medium speed) the egg mixture. Add ⅕ of it, then add more just after the eggs are fully incorporated. The eggs must be at room temperature to prevent the batter from curdling.
Batter will be fluffy like the previous creamed mixture, but more yellowish because of the egg yolks.
In another bowl, mix the dry ingredients: starch, flour, salt and baking powder.
Start adding the dry mixture in small portions, mixing at low speed and only adding more when the dry ingredients are fully incorporated into the batter.
Butter or line with parchment paper a round baking pan.
Pour the batter, distributing it evenly. Use a spoon or spatula to even the surface.
Bake for 40 minutes. When cake is ready, the top should be brown, and a toothpick must come out clean when inserted in the middle.
After 15 minutes, remove from baking pan, placing it in a cool rack for cake to cool. Top it with icing sugar.
Wait at least 40 minutes for it to cool before serving.

Video

Notes

Substitutions:

Potato starch can be substituted with cornstarch. If using cups, be aware that ½ cup of potato starch equals 80 grams, and ⅔ cup of cornstarch equals 80 grams.
Vanilla paste can be substituted with vanilla extract, or half the inside of a vanilla pod.

Baking pans size and baking time: Bake for 50 minutes if using a 7’’ (18cm) round baking pan, 40 minutes if using a 9’’ (24cm) round baking pan.

Curdled batter: If after adding eggs, the batter starts to curdle, add one to two tablespoons of the flour asked in the recipe. Avoid it using room temperature eggs.

Nutrition