By Wanderlust Flavors
Torta Paradiso (Traditional Italian Paradise Cake)
28 steps
Prep:35minCook:45min
If you look for an easy and delicious recipe to make at home, look no further than this traditional Italian Paradise Cake or Torta Paradiso. It is made with simple ingredients and has the perfect pillowy-soft texture - so fluffy that it is also called Heaven Cake.
Updated at: Thu, 17 Aug 2023 10:02:34 GMT
Nutrition balance score
Unbalanced
Glycemic Index
73
High
Glycemic Load
25
High
Nutrition per serving
Calories306.2 kcal (15%)
Total Fat17.1 g (24%)
Carbs34.9 g (13%)
Sugars20.1 g (22%)
Protein4.1 g (8%)
Sodium93.8 mg (5%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Preheat the oven to 355 degrees F/180 degrees F. Butter and flour an 8-inch/20 cm cake pan and line the bottom with a parchment paper round
Step 2
Beat eggs (at room temperature) with a fork lightly and set aside.
Step 3
Using a flour sifter, sift flour, salt, and baking powder (if used) two times in a medium bowl.
Step 4
To make the cake batter, place the softened butter, sugar, lemon zest, and scraped seeds of the vanilla pod in a large bowl or the bowl of a stand mixer.
Step 5
Using an electric or stand mixer fitted with a whisk attachment, whip it for about 15 minutes until the mixture obtains a white and velvety consistency
Step 6
Reduce the speed to low and continue whisking. Add the eggs mixture one tablespoon at a time when the last spoonful has been incorporated perfectly. Continue in the same way until the eggs are used up.
Step 7
Remove the mixer's bowl from the mixer and start adding the sifted flour mixture a little at a time (1 tablespoon), incorporating it with large movements using a rubber spatula.
Step 8
Wait for the flour to be absorbed entirely; then add the next spoon. Continue until the dry ingredients are mixed into a creamy mixture.
Step 9
Pour the batter into the prepared cake pan and smooth it with a rubber spatula
Step 10
Bake it in the preheated oven for 30 to 40 minutes. Check the cake's doneness with a toothpick: it must come out dry.
Step 11
Remove the cake from the oven and, while it is hot, invert it on a flat serving platter lined with parchment.
Step 12
Let it rest for about 15 minutes, no longer to prevent the formation of condensation on the paper.
Step 13
Then using a plate or a cutting board, turn it over again. This little trick helps obtain a perfectly flat top.
Step 14
Let the cake cool down completely on a wire rack (it takes up to an hour). Sprinkle generously with powdered sugar
Recipe variations
Step 15
The Torta Paradiso is a light and airy cake that has been known for its versatility.
Step 16
It is usually made with 4 main ingredients: flour, sugar, eggs, and butter and scented with lemon zest.
Step 17
But there are other variations in flavor combinations that people also enjoy.
Step 18
If you want to celebrate, add one tablespoon of lemon juice, Grand Marnier, Limoncello, or other citrus liqueur into the batter.
Storing and freezing
Step 19
The Paradise sponge cake is best served on the day of baking, but it remains soft, fragrant, and tasty for a couple of days.
Step 20
Store it under a bell jar, or glass dome cake stand at room temperature. If the cake is made with cream, refrigerate it for two days maximum.
Step 21
It can be frozen plain, without icing sugar, cream, or another frosting. Cover your cake with plastic wrap and freeze for 1 month.
Step 22
To thaw, bring it to the fridge overnight or the counter for a few hours.
Expert tips
Step 23
It is essential to use ingredients at room temperature.
Step 24
Don't decrease the time necessary to whip the batter at each step.
Step 25
Add eggs and flour mixtures one spoon at a time.
Step 26
Bake the cake in a static oven and don’t open the oven door during the first 30 minutes.
Step 27
The baking time can vary, so test the cake with a toothpick or a cake tester.
Step 28
Keep the flat bottom of the cake as a top if desired.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
