Name: Torta Paradiso, Italian Paradise Cake
Prep time: 40 min
Cook time: 35 min
Ingredients: 1 cup granulated sugar (200 grams); 3/4 cup butter, softened (175 grams); 1 small vanilla bean (or 1/2 large); lemon zest (from one medium lemon); 3 large eggs separated (whites reserved and set aside); 2 large whole eggs; 1 cup Manitoba flour or all-purpose flour (140 grams); 1/2 cup potato starch (85 grams); 2 teaspoons baking powder (10 grams); 1/3 cup powdered sugar (35 grams); 1/4 cup powdered sugar (25 grams)

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Torta Paradiso also known as Paradise Cake is a soft and fluffy sponge cake with a delicate flavour and light texture.

You can enjoy this simple cake all on its own for an anytime snack or savour it with your morning cup of espresso. Friends, dunking is highly encouraged here.

What is a Torta Paradiso

This classic Italian Torta Paradiso is a beloved treat from the City of Pavia in Lombardy. It is made with simple ingredients you most likely already have.

While this Italian Paradise cake is simple in ingredients its taste is anything but ordinary!

A Torta Paradiso recipe is traditionally served with a generous dusting of powdered sugar and, can also be elevated into a spectacular dessert crowned with luscious whipped cream and a mound of sweet strawberries.

Whether you are craving something simple and easy to make or looking to impress your guests, this heavenly cake is your slice of paradise!

Let’s get baking!

Ingredients For Italian Torta Paradiso

Manitoba Flour is a soft wheat flour and equivalent to OO flour. You can substitute with all-purpose flour with good results albeit a slight difference in texture.
Potato starch gives a softer and crumblier texture to baked goods. I use the Paneangeli brand which you can find in Italian specialty stores or online. Bob’s Red Mill also offers potato starch.
Baking powder for rising and giving a lighter, airy texture.
Butter at room temperature for an evenly textured batter.
Sugar for added sweetness.
Eggs add structure and stability to baked goods while also providing moisture.
Lemon zest adds a touch of brightness to baked goods. Only use the outer yellow layer to avoid bitterness from the white layer underneath.
Vanilla bean or pure vanilla extract. I love the beautiful flecks of the vanilla bean peeking throughout every slice. But you can easily substitute with 2 teaspoons of vanilla extract.
Powdered sugar for a generous and customary dusting over the Torta.

How to Make an Italian Paradise Cake

1- Place the sugar, softened butter, lemon zest and the seeds of half a vanilla bean in a large mixing bowl.

2- Mix on medium speed until light and airy.

3- Place the 3 egg yolks and 2 whole eggs into a measuring cup or small bowl.

4- With the mixer on medium speed, pour in the eggs a little at a time and mix well until fully incorporated. If using a stand mixer, you may need to stop the electric mixer and scrap the bowl down with a rubber spatula.

5- Sift in the flour, potato starch and baking powder and mix until the flour mixture is incorporated.

6- In a separate medium-sized bowl, beat the reserved egg whites while slowly mixing in 1/3 cup of powdered sugar until the peaks hold their shape.

7- Place the beaten egg white mixture into the bowl with the egg and flour mixture.

8- Using a rubber spatula, fold in the beaten egg whites so there is no visible egg white remaining.

9- Pour the cake batter into a greased and floured cake pan.

10- Bake in a preheated oven set at 350 degrees F. for about 35 minutes or when the top springs back when lightly touched. You can also test for doneness with a toothpick…if it comes out clean then it’s done. Take care not to over bake.

You’ll find this Paradise cake wonderful all on its own with a dusting of powdered sugar which makes it perfect for an Italian-style breakfast treat dunked in your morning cup of espresso or afternoon snack.

But if you’re looking to impress your guests, scroll down to see more serving suggestions.

Serving Suggestions

Traditionally this simple Torta with its light texture is served with a generous sprinkle of powdered sugar whether enjoyed on its own or paired with a steaming cup of coffee.

Serve it sliced with a dollop of freshly whipped cream, topped with a strawberry and a drizzle of honey.

You can also turn the Torta into a show-stopping dessert to celebrate special occasions by crowning the cooled cake with a generous layer of whipped topping and fresh berries.

Or as I love to do, you can adorn the top of the cake with freshly whipped cream and slices of juicy strawberries in a circular pattern for a truly blissful dessert worthy of those special occasions.

Check out the steps below to beautifully style a variation of this Paradise Cake with strawberries and cream.

How to Style a Paradise Cake with Strawberries and Cream

First, you’ll need a cup of fresh cream and, depending on how sweet you like it, 2 or 3 tablespoons of powdered sugar. I used 35% whipping cream.
Start whipping the cream in a medium-sized bowl and slowly add the powdered sugar. Beat till stiff peaks form.
Slather the whipped cream over the cooled cake to about one inch from the border.

Slice approximately 12 large strawberries about 1/4 inch thick and use a bird’s eye view to tuck the strawberries in a circular pattern over the sweetened whipped cream, working your way up from the outer bottom to the top centre.
From a bird’s eye view you’ll be able to make a much cleaner and prettier styling.

Whether hosting a get-together with family or friends or simply craving an easy-peasy treat, this Italian-style sponge cake will surely satisfy .And, will bring a touch of elegance and simplicity to any gathering.

Happy baking friends!

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Torta Paradiso, Italian Paradise Cake

Torta Paradiso – Italian Paradise cake is a classic Italian dessert with a soft and fluffy texture. It’s often served with a generous dusting of powdered sugar and can be elevated to a spectacular dessert served with cream and berries.

Course Dessert

Cuisine Italian

Keyword Torta Paradiso

Prep Time 40

Cook Time 35

Servings

Calories 282kcal

Equipment

1 9-inch round cake pan
Stand mixer or hand held mixer

Ingredients

INGREDIENTS FOR TORTA PARADISO

1 cup granulated sugar (200 grams)
3/4 cup butter, softened (175 grams)
1 small vanilla bean (or 1/2 large)
lemon zest (from one medium lemon)
3 large eggs separated (whites reserved and set aside)
2 large whole eggs
1 cup Manitoba flour or all-purpose flour (140 grams)
1/2 cup potato starch (85 grams)
2 teaspoons baking powder (10 grams)
1/3 cup powdered sugar (35 grams)

To GARNISH THE CAKE

1/4 cup powdered sugar (25 grams)

Instructions

FOR THE PARADISE CAKE

Place the sugar, softened butter, lemon zest and the seeds of a small vanilla bean in a large mixing bowl.
Mix on medium speed until light and fluffy.
Place the 3 egg yolks and 2 whole eggs into a measuring cup. This makes it easier to mix in the eggs a little at a time.
With the mixer on medium speed, pour in the eggs a little at a time and mix well until fully incorporated. If using a stand mixer, stop and scrap the bowl down with a rubber spatula.
Sift in the flour, potato starch and baking powder.
Mix until the flour mixture is well incorporated.
In a separate medium-sized bowl, beat the reserved egg whites while slowly mixing in 1/3 cup of powdered sugar until the peaks hold their shape.
Use a rubber spatula to fold in the beaten egg whites until no visible egg whites are remaining.
Pour the cake batter into a greased and floured cake pan.
Bake in a preheated oven set at 350 degrees F, for about 35 minutes or when the top springs back when lightly touched. You can also test for doneness with a toothpick. When a toothpick inserted comes out clean then it's done.
Take care not to overbake the cake.
I let the cake cool in the pan before releasing it because it's very soft. Run an offset spatula around the edges before releasing the cake from the baking pan.
Once cooled dust with powdered sugar and serve.
Alternately, you can serve individual slices with a dollop of sweetened whipped cream, drizzled with honey and topped with a strawberry.
You can also style it for a show-stopping dessert. See the notes below on how to style it.
Just so you know, the Nutrition Information listed below does not include the sweetened whipped cream and strawberries, nor the honey as they are optional when making this recipe.

Notes

How to Style a Paradise Cake with Strawberries and Cream

First, you’ll need a cup of fresh cream and, depending on how sweet you like it, 2 or 3 tablespoons of powdered sugar. I used 35% whipping cream.

Start whipping the cream in a medium-sized bowl and slowly add the powdered sugar. Beat till stiff peaks form.

Slather the whipped cream over the cooled cake to about one inch from the border.

Slice approximately 12 large strawberries about 1/4 inch thick and use a bird’s eye view to tuck the strawberries in a circular pattern over the sweet whipped cream, working from the bottom and making your way up the centre of the cake.

From a bird’s eye view, you’ll, be able to make a much cleaner and prettier styling.

Nutrition

Tried this recipe?Mention @marisasitaliankitchen or tag #marisasitaliankitchen!