Torta Paradiso

Torta Paradiso or Italian Paradise Cake is a soft and light sponge cake flavored with a touch of lemon zest and vanilla. This recipe is courtesy of Cooking with Manuela.


YIELD:  a 9×13 inch (23×33 cm) cake cut into 12 bars

  • 4 eggs, divided 
  • 1 cup (200 gr) sugar 
  • 1 teaspoon vanilla extract
  • 4 oz (115 gr) unsalted butter, soften
  • 1 cup (130 gr) all-purpose flour
  • 1/2 cup (80 gr) corn starch
  • 1 tablespoon baking powder 
  • zest of 1 lemon 


TIME: 30 minutes to prepare, 20 minutes to bake, 1 hour or longer inactivePreheat the oven to 350° F (180° C). In a bowl add the 4 egg whites, saving the yolks for later.  With an electric mixer, beat the egg whites for a few minutes until doubled in size. 

Add the cup of sugar and beat a few more minutes.  Add the egg yolks while beating. Beat in the teaspoon of vanilla extract and the butter (soften).

Sift in the flour, corn starch and baking powder. 

Add the finely grated zest of one lemon. 

Grease or line with parchment paper a 9×13 inch (23×33 cm) baking pan. Pour the batter and level with a spoon.

Bake in the preheated oven for 20 minutes or until done.Remove from the oven and let it cool while you prepare the milk cream.

In a large bowl, add the whipping cream and the tablespoon of powdered sugar. Whip to stiff peaks (possibly using a whisk attachment to an electric mixer)

Add the vanilla extract and condensed milk, and whip some more.

When cold, cut the cake in half horizontally. 

Place the top half,  top-down back in the pan with parchment paper. The paper will help you to remove the cake from the pan later.

Add the cream and level with a spatula.

And carefully top with the bottom half of the cake.

Refrigerate for at least an hour, or until ready to serve. Sprinkle with powdered sugar and cut into your desired size.

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