Paradise Cake

5 from 1 vote

Try this Italian Paradise Cake - super soft, buttery cake that literally melts in your mouth. Best part? It's so soft and creamy that it doesn't need any cream filling!

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: Italian

Servings:

Calories: 304kcal

Author: Svi

Equipment

9 inch Springform Pan

Ingredients

300 g powdered sugar or granulated sugar (see notes)
300 g butter , softened at room temperature
150 g flour
150 g potato starch
6 egg yolks
4 egg whites
1 tablespoon baking powder
1 lemon zest only
Confectioners sugar for dusting

Instructions

Start by adding butter and half of the powdered sugar or granulated sugar in a large bowl. Beat well for good few minutes until butter becomes fluffy, airy and lighter in color.
Add egg yolks and continue beating until well combined.
Add potato starch, flour and baking powder passed through a sieve. Mix well making sure to scrub the bottom and the sides of the bowl of any flour or potato starch lumps.
In a separate bowl beat the egg whites. Once they become foamy add remaining sugar and beat until egg whites double or triple in size and soft peaks form.
Add lemon zest to the main batter.
Gently fold in the egg whites a couple of spoons at a time. Fold moving your spatula from top to bottom until you finish all the egg whites.
Rub 8-9 inch (20-23 cm) baking pan with a small piece of butter.
Dust with flour and remove excess.
Transfer the cake batter into the baking pan and gently level it with a spatula. It should fill ⅔ of the height of the pan.
Bake in a preheated to 180° C (350° F) oven for about 45-55 minutes. Do a toothpick test - if it come out clean, non sticky from the center of the cake - it’s ready.
Let your Paradise Cake cool and dust it with confectioners sugar.

Notes

Note 1: Using powdered or confectioners sugar give the best results since it makes the cake even more fluffy and airy. If you don't have enough of it use granulated sugar. Just make sure to beat it with butter for a little bit more.

Note 2: Time in the oven depends on the baking pan. The smaller the diameter of the pan the higher will be the cake, the more time it'll need in the oven to cook through.

Nutrition