Torta Paradiso: the original recipe for Italian paradise sponge cake

Torta Paradiso, or Italian Paradise Cake, is a great classic of Italian pastry. Light, airy and super fluffy, it is similar to a chiffon cake, even if it has some fat. Torta paradiso is a genuine treat that literally melts in mouth and falls apart when you take it.

It is made by working the soft butter for a long time with the powdered sugar and then the eggs, until a puffy and frothy. The flour is incorporated delicately, with movements from the bottom upwards, while baking in the oven will give it a super soft, almost impalpable compactness and a heaven taste. Enjoy your Italian paradise cake plain, simply sprinkled with a little powdered sugar, or stuffed with milk cream.

This Paradise cake was made for the first time in 1800 by Enrico Vigoni, a pastry chef from Pavia (Italy) and success was immediate. The name is due to the expression of a noblewoman who, at the moment of tasting, exclaimed: "This cake tastes like a piece of heaven". Soft and fragrant, this cake is great to serve at breakfast or as a snack, dipped in a cup of hot milk or tea.

Tips for the Best Italian Paradise Cake

You can stuff the Italian Paradise Cake with a cream, fruit compote, fragrant custard or a delicious chocolate ganache.

For a different twist, you can flavor it with orange juice. You can also try stuffed mini paradise cakes or even the bar recipe.

Butter, equally essential for excellent results, is present in rather generous doses. For a lighter cake, you can try replace butter with peanut oil.

In the original recipe there is no baking powder, but we have added a few grams to have a softer cake you can store for several days.

For a perfect result, it is important that the ingredients are at room temperature and the eggs are worked for a long time with the sugar. In this way, the air incorporated will give a softness.

How to store Italian Paradise Cake

Torta paradiso can be stored for 3 days but well covered with plastic wrap, otherwise it will tend to dry out. You can also freeze it, always well wrapped in cling film.

How to make Torta Paradiso

Cut the butter into cubes (1).

Transfer them to a bowl (2) and let them soften at room temperature.

Flavor with the grated orange zest (3).

Add the vanilla (4).

Pour the powdered sugar (5).

Whip with the electric whisk for a long time; at the end you will have to obtain a very soft and foamy cream (6).

Mix the flour with the potato starch (7).

Add the baking powder (8).

Using a sieve, sift the powders twice and keep them aside (9).

At this point, pour the egg yolks into the butter and sugar mixture (10) and continue to whip.

Add the whole eggs (11).

Work again with the electric whips (12).

At the end you should have a smooth and homogeneous mixture (13).

Add the salt (14).

Add the flour, one tablespoon at a time (15).

Mix gently with a spatula, with movements from the bottom up to avoid breaking the mixture (16).

Continue in this way until the powders are finished (17).

At the end, the mixture must be perfectly smooth and homogeneous (18).

Melt a knob of butter (19).

With a brush, grease a 22 cm diameter springform pan (20).

Add a little flour (21).

Sprinkle it well everywhere, eliminating the excess (22).

Pour the mixture into the mold (23).

Level well with the spatula (24).

Bake at 350° F and cook for about 35 minutes (25). Do the toothpick test anyway.

Remove the cake from the oven and let it cool (26).

Remove from the mold and sprinkle the surface with a little powdered sugar (27).

Cut into slices and serve (28).