Torta Paradiso (Light Buttery Sponge Cake from Pavia)
Why this recipe works
- Soft, delicate crumb: Potato starch lightens the flour mixture, helping the cake bake up tender rather than dense.
- Proper creaming builds lift: Beating the butter and sugar until pale and airy creates the structure that gives Torta Paradiso its recognisable lightness.
- Clean, simple flavour: Lemon zest and vanilla lift the buttery base without turning the cake into a strongly flavoured sponge.
Get the most out of this recipe
Ingredient notes
- Use properly softened butter: Butter should be soft enough to beat easily but not melted; this helps it trap air with the sugar.
- Room-temperature eggs mix in better: Cold eggs can make the batter look split and may reduce the lightness of the finished cake.
- Potato starch matters: Replacing it with plain flour will still work, but the crumb will be slightly firmer and less delicate.
Texture tips
- Cream until visibly airy: The butter and sugar should become very pale and increased in volume before the eggs are added.
- Fold gently at the end: Once the dry ingredients go in, mix only until the batter is smooth and no dry patches remain.
- Sift the dry ingredients: Sifting helps the flour, starch, and baking powder disperse evenly for a finer crumb.
Timing notes
- Cool before dusting: Let the cake cool completely before adding icing sugar, otherwise the sugar can dissolve into the warm surface.
- Serve at room temperature: The buttery texture is at its best when the cake is not fridge-cold.
Make-ahead tips
- Bake in advance: The cake can be made ahead and kept airtight; dust with icing sugar just before serving.
- Freeze in slices: Wrap slices well, freeze, then defrost at room temperature for an easy make-ahead dessert.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 170°C (340°F). Grease and line the base of a 23 cm springform tin.
- Beat the butter and caster sugar until very pale, fluffy and increased in volume. Finely zest the lemon and beat it in with the vanilla.
- Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. If the mixture looks like it is starting to split, keep beating; it should come back together once the next ingredients are added.
- Sift the plain flour, potato starch and baking powder together. Fold the dry ingredients into the batter in two additions until just combined and smooth, taking care not to knock out the air.
- Spoon the batter into the tin and level the top. Bake for 35 to 40 minutes until pale golden and a skewer inserted into the centre comes out clean.
- Cool the cake in the tin for 10 minutes, then release the sides and cool completely on a rack. Dust generously with icing sugar before slicing.
Recipe notes
Tips
- For the lightest crumb, make sure the butter is properly softened and beat the butter and sugar until very pale and airy before adding the eggs.
- Fold the flour mixture gently and stop as soon as you cannot see any dry patches; overmixing will make the cake tighter.
- If serving to pregnant people, young children, older adults, or anyone with a weakened immune system, use eggs that are produced to be eaten lightly cooked and ensure the cake is baked through.
Substitutions
- Replace Vanilla extract with the finely grated zest of an additional Lemon for a more citrus-forward finish.
- Replace Potato starch with Plain flour for a slightly less tender crumb.
Storage
- Refrigerate up to 4 days
- Store in an airtight container. For the best texture, keep at room temperature for up to 2 days, or refrigerate for up to 4 days and bring to room temperature before serving; dust with icing sugar just before serving. Freeze slices well wrapped, then defrost at room temperature.
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Recipe overview
- Servings: 10 servings
- Total time: 1h 30min (25min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Eggs Gluten Milk Wheat
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