Torta Paradiso (Traditional Italian Paradise Cake)

Name: Torta Paradiso (Traditional Italian Paradise Cake)
Total time: 45 min
Yield: 8
Cuisine: Italian
Ingredients: 5.3 oz. (150 g) unsalted butter, softened; 3/4 cup (150 g) granulated sugar; 1/2 lemon, zest; 1/2 vanilla bean; 3 large eggs (150 g), room temperature; 1/2 cup + 1 1/2 tablespoon (75 g) 00 flour (or all-purpose flour); 1/3 cup + 2 tablespoons (75 g) potato starch; 1/2 teaspoon baking powder; 1 pinch of salt; 1 tablespoon powdered sugar (for decoration)

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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.

Isn't it that the simplest things are often the best? So if you haven't tried a piece of heaven - Italian Paradise cake - yet, you should.

The cake of Lombard origin was probably invented by an herbalist monk of the monastery and sanctuary of Certosa di Pavia in Italia.

Later, in 1878, the Pavia pastry chef Enrico Vigoni recreated the cake recipe at the invitation of the Marquis Cusani Visconti.

The name was attributed to it by a noblewoman who, after tasting it, defined it as the "cake of paradise."

It became an iconic symbol for the city of Pavia that is now enjoyed all over Italy and beyond.

Torta Paradiso (other names Torta Del Paraiso and Torta Paraiso) even won a prize in Rome in 1888 and had great success at the 1906 Milan International Exhibition.

But the original recipe, nevertheless, is jealously protected by the Pasticceria Vigoni of Pavia: make sure you stop by if nearby.

Interestingly, in the past and even now, the traditional cake is often made without the help of an electric mixer, only with a wooden spoon or spatula.

But it seems like quite some work to incorporate air into the batter and give the cake lightness.

So if you want something easy-to-go, use an electric or stand mixer over the manual method.

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Why you should try this recipe
Ingredients
How to make Torta Paradiso
Recipe variations
Storing and freezing
Expert tips
Frequently asked questions
Love Italian desserts? Try these next!
Recipe card
Comments

Why you should try this recipe

Torta Paradiso and Torta Margherita are Italian classics, so if you want to try a traditional Italian torta (aka Italian cake), here it goes.

The cake resembles quatre quarts or"four quarters," a classic French cake made with the proportions between the ingredients.

Again, if you love a sponge cake, you will fall in love with this traditional recipe, which is rich, tasty, and delicious.

The cake's fluffy and melt-in-your-mouth texture and divine taste are unique. You hardly need any decoration apart from the powdered sugar on top.

This cake is perfect for a sweet breakfast or a simple snack served with milk or juice.

Nothing will ever beat a slice of paradise enjoyed with a cup of tea or coffee in the afternoon or evening.

What's more? If you want to replace the classic light sponge cake in your birthday celebration, this Torta Paradiso recipe works as a beautiful basis for other cakes.

Sliced and filled with cream, the cake makes a beautiful cake perfect for buffets and parties.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Make sure all the ingredients are at the same temperature.

Butter: use high-quality butter to make the cake. It is one of the essential ingredients in this recipe, so choose the European-style butter with high-fat content.

Also, bring it to the counter for 1 to 2 hours to soften it. It should be soft but not melted.

The authentic Paradise cake recipe calls for butter, but there is a place for an exception. You can substitute butter for oil: for 100 g butter, use 80 g of oil.

Sugar: use granulated sugar as the original recipe calls for. You can replace it with store-bought powdered sugar that contains some percentage of starch or homemade icing sugar.

Eggs: the recipe calls for large eggs that should be at room temperature. Beat them lightly with a fork before adding to the batter.

The recipe below uses whole eggs to make the cake; it is the same as the original recipe.

Many recipes call for egg yolks (from 2 to 12) and some egg whites; others use a combination of the yolks and whole eggs.

Flour: the authentic Italian recipe is made with Italian 00 flour, but replace it with all-purpose flour if you cannot find it.

Starch: Torta Paradiso calls for potato starch, which is different from Maizena (corn starch). It gives this cake a tender and delicate touch.

Lemon: make fresh lemon zest from untreated lemon for the best lemon scent and taste. Use a zester grater to facilitate this step.

Vanilla bean: vanilla flavor is essential in the recipe, so use the most fragrant Madagascar vanilla beans.

Baking powder: this leavening agent is optional, but if you want to give your cake more rise, add ½ teaspoon of baking powder.

The original cake recipe doesn't use baking powder, but, according to Mrs. Pinella from the Vigoni pastry shop, they put "a leavening agent," which is not yeast.

Salt: a pinch of salt enhances the flavor of the cake.

Sliced Paradise cake on a black serving board

How to make Torta Paradiso

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.

Beat eggs (at room temperature) with a fork lightly and set aside.

Using a flour sifter, sift flour, salt, and baking powder (if used) two times in a medium bowl.

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.

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.

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.

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.

Wait for the flour to be absorbed entirely; then add the next spoon. Continue until the dry ingredients are mixed into a creamy mixture.

Pour the batter into the prepared cake pan and smooth it with a rubber spatula.

Bake it in the preheated oven for 30 to 40 minutes. Check the cake's doneness with a toothpick: it must come out dry.

Remove the cake from the oven and, while it is hot, invert it on a flat serving platter lined with parchment.

Let it rest for about 15 minutes, no longer to prevent the formation of condensation on the paper.

Then using a plate or a cutting board, turn it over again. This little trick helps obtain a perfectly flat top.

Let the cake cool down completely on a wire rack (it takes up to an hour). Sprinkle generously with powdered sugar.

Recipe variations

The Torta Paradiso is a light and airy cake that has been known for its versatility.

It is usually made with 4 main ingredients: flour, sugar, eggs, and butter and scented with lemon zest.

But there are other variations in flavor combinations that people also enjoy.

If you want to celebrate, add one tablespoon of lemon juice, Grand Marnier, Limoncello, or other citrus liqueur into the batter.

The cake is perfect with simple powdered sugar on top. But there are countless possibilities when you want a little something extra: from creams and custards to fruit fillings and fresh berries.

Sliced in half and filled with whipped cream, chocolate cream, jam, Italian custard, or Nutella, the cake becomes a perfect treat to celebrate any occasion.

A perfect birthday cake won’t be complete without simple yet elegant arrangements of fresh fruit and mint leaves on top.

Filling it with a rich milk cream (crema al latte in Italian) upgrades the Paradise cake to Kinder Paradiso cake, which replicates a bestseller, and a delicious Kinder snack.

Finally, to make a chocolate version of the cake, replace ⅓ cup or 40 g of flour with cocoa powder.

Storing and freezing

The Paradise sponge cake is best served on the day of baking, but it remains soft, fragrant, and tasty for a couple of days.

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.

It can be frozen plain, without icing sugar, cream, or another frosting. Cover your cake with plastic wrap and freeze for 1 month.

To thaw, bring it to the fridge overnight or the counter for a few hours.

Expert tips

It is essential to use ingredients at room temperature.
Don't decrease the time necessary to whip the batter at each step.
Add eggs and flour mixtures one spoon at a time.
Bake the cake in a static oven and don’t open the oven door during the first 30 minutes.
The baking time can vary, so test the cake with a toothpick or a cake tester.
Keep the flat bottom of the cake as a top if desired.

Frequently asked questions

What is torta?

Torta is translated as "cake" from Italian and Spanish. It is a word that means different things in various languages. For example, it can refer to the typical flatbread in Spain, eggplant omelet in the Philippines, and a specific type of sandwich in Mexico.

What is paradise in Italian?

Paradise is paradiso in Italian, which is one word, while in English, there are two words paradise and heaven.

How to make Paradise cake gluten-free

To make this cake gluten-free, substitute the amount 00 flour for the same amount of rice flour.

Are the Paradiso cake and the Margherita cake the same?

The difference between the Paradiso and Margherita cakes is quite simple. The former is made by beating butter and sugar first, while eggs are added later. On the other hand, the Margherita cake is made by beating eggs and sugar first.

Love Italian desserts? Try these next!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.