Torta Paradiso

Torta Paradiso is a classic Italian cake, translated as paradise cake, because it is truly a piece of heaven! This soft and tender cake has the most amazing texture and is perfect for a light dessert or midday treat.

Course Dessert

Cuisine Italian

Keyword torta paradiso

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 299kcal

Author Angela Allison

Equipment

9 inch springform pan

Ingredients

1 ¼ cups all purpose flour (150 grams)
¾ cup potato starch (100 grams)
1 ½ teaspoons baking powder
½ teaspoon kosher salt
¾ cup unsalted butter, softened (one and a half sticks)
2 cups powdered sugar (200 grams)
5 large egg yolks
2 large eggs
1 lemon, zested
1 teaspoon vanilla

Instructions

Preheat oven to 350 degrees. Grease a 9-inch springform pan with nonstick cooking spray and line the bottom with a parchment round; set aside.
Sift together the flour, potato starch, baking powder, and salt into a large bowl; set aside.
In a separate large bowl or bowl of a stand up mixer, combine the softened butter and powdered sugar. Use an electric mixer to mix together until pale in color; about 2 minutes. Add in the 5 egg yolks and 2 whole eggs, and mix until the mixture is well combined. Next, add in the lemon zest and vanilla, and mix until combined.
Add the flour mixture into the wet batter and mix until just combined. Use a rubber spatula to scrape down the sides of the bowl and ensure all the ingredients are incorporated.
Pour the batter into the prepared springform pan. Bake on center rack in oven for 35-40 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Remove from oven and let cool on wire rack for 15 minutes, then remove collar and let cool completely. Dust with powdered sugar before serving.

Notes

Potato starch is one of the main ingredients in Torta Paradiso for making the perfect cake. You can find potato starch in the baking section of most grocery stores.
Don't skimp on the mixing times! The key to getting a fluffy airy cake is to mix the wet ingredients well and incorporate air into the batter.
Flavor this cake with other extracts or zests to get a different flavor profile.
Store leftover cake in an airtight container at room temperature for up to three day or in the refrigerator for up to a week. You can also freeze for up to a month.

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