The paradise orange cake is a simple and genuine dessert. Soft as a cloud, it is the citrus-scented variant of the classic Paradiso cakes, a specialty with ancient Italian origins. Its key feature is the generous amount of butter, melted in a cream with granulated sugar, eggs and flour, which ensures an impalpable and crumbly consistency. Finally, the addition of the orange juice and grated orange peel will give it an irresistible fragrance. A perfect delicacy for breakfast and a snack for children and adults, very tasty when dipped in a cup of hot milk or tea. So let’s find out how to make the perfect paradise orange cake by following our recipe step by step.
Collect the butter and granulated sugar in a bowl and work with a whisk (1), until the mixture will be light and fluffy.
Add the egg yolks to the mixture (2) and mix gently.
Pour in the orange juice (3) and then add the grated orange peel and fine salt.
Add the flour, sifted with the powdered yeast for cakes (4), and mix well.
Beat the egg whites until stiff peaks (5).
Incorporate the whipped egg whites, stirring gently and with movements from the bottom upwards (6).
Pour the mixture into a buttered pan, level the surface (7) and bake at 180 degrees C for about 40 minutes.
After the cooking time will be elapsed, take the cake out of the oven and let it cool; then take it out of the mold on a serving dish, sprinkle it with plenty of powdered sugar and serve in slices (8).
The paradise orange cake can be stored at room temperature for 2-3 days, under a glass bell jar or in a special airtight container.