Torta Paradiso, Italian Paradise Cake

A slice of Paradise cake on a grey plate with cream and strawberries.

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