Classic Torta Paradiso: Italian Sponge Cake with Citrus Zest

Torta Paradiso Recipe
Category: Desserts
Servings: 8
Prep Time: 15 minutes
Cook Time: 45–50 minutes
Difficulty: Intermediate

Ingredients

Instructions

1. Prepare the Dry Ingredients:
   Begin by sifting the flour, potato starch (fecola), and baking powder into a large mixing bowl. Add the zest of half a lemon and half an orange, ensuring they are finely grated. This will infuse the cake with a delightful citrus aroma that complements the vanilla and other ingredients. Set this bowl aside to use later.

2. Cream the Butter and Sugars:
   In another bowl, start working with an electric mixer to cream the butter and powdered sugar together. Add the vanilla seeds scraped from the half vanilla bean, which will lend an aromatic richness to the batter. Continue beating until the mixture becomes light, fluffy, and airy, usually about 3-4 minutes on medium-high speed.

3. Incorporate the Eggs:
   Once the butter and sugar mixture has reached the desired texture, add in the 80g of egg yolks (approximately 4 yolks from medium eggs). Beat until smooth and well incorporated. Next, add the fine salt to the mixture and continue mixing until it’s fully integrated. It’s important to use room-temperature eggs for smoother blending.

4. Alternate Adding Wet and Dry Ingredients:
   Now, it’s time to combine the wet and dry ingredients. Start by adding a portion of the egg mixture into the butter-sugar mixture. Gently fold with a spatula, incorporating everything slowly. Gradually alternate between adding the sifted dry ingredients (flour, potato starch, baking powder, and zest) and the rest of the wet ingredients (eggs and sugar). This process ensures a smooth and airy texture while maintaining the delicate, crumbly consistency that Torta Paradiso is known for. Work carefully to avoid overmixing.

5. Prepare the Baking Pan:
   Prepare a 24 cm (approximately 9-inch) round cake pan by greasing it with butter. Use a pastry brush to ensure the butter is evenly spread across the bottom and sides of the pan. Then, lightly dust the buttered pan with flour, tapping out any excess. This will help the cake to release easily once it’s done baking.

6. Pour and Smooth the Batter:
   Pour the prepared cake batter into the prepared cake pan, using a spatula to level the surface and ensure even distribution. Gently tap the pan on the countertop to release any air bubbles that may be trapped inside the batter.

7. Bake the Torta Paradiso:
   Preheat your oven to 170°C (340°F) in static mode (no fan). Place the cake in the center of the oven and bake for about 45–50 minutes. Check for doneness by inserting a toothpick or cake tester into the center of the cake. If it comes out clean, the cake is ready. If it starts to brown too quickly on top, you can cover the cake with aluminum foil after 30 minutes of baking to prevent overbaking.

8. Cool and Remove the Cake:
   Once the cake is baked, remove it from the oven and allow it to cool for about 10 minutes in the pan. After that, gently run a knife around the edges of the pan to loosen the cake, then carefully flip it out onto a cooling rack. Let it cool completely before serving.

9. Dust and Serve:
   Once the cake has cooled, dust the top lightly with powdered sugar to add a touch of elegance. Slice and serve your Torta Paradiso with a cup of tea or coffee for a delightful treat.

Enjoy the light, fluffy texture of this classic Italian dessert, perfect for any occasion!