Torta Paradiso
A light, airy Italian sponge cake with a delicate cornstarch crumb and subtle lemon zest. This showstopping dessert looks elegant but bakes hands-off in under an hour.
- Total time
- 50 min
- Servings
- 8
- Calories
- 234
- Protein
- 4g
Ingredients
- 6 whole eggs, separated (whites and yolks kept in different bowls)
- 150 g granulated sugar, divided
- 100 g cornstarch
- 50 g all-purpose flour
- 1 whole lemon, zested
- 1 tsp vanilla extract
- ½ tsp salt
- 50 g butter, softened, plus extra for pan
Instructions
- 1
Set the oven to 325°F and wait until the heating indicator light or beep confirms it is fully preheated, about 10 minutes.
- 2
Rub the inside of a 9-inch round cake pan with softened butter, coating the bottom and all sides evenly so the cake won't stick.
- 3
In a small bowl, whisk together the cornstarch, all-purpose flour, and salt until no lumps remain, about 30 seconds.
- 4
Pour the egg yolks into a medium bowl, add 100 grams of the sugar, and whisk vigorously until the mixture becomes pale yellow and thick, like vanilla pudding, about 3 minutes.
- 5
Add the lemon zest and vanilla extract to the yolk mixture and whisk for 15 seconds to combine.
- 6
Add the softened butter to the yolk mixture and whisk until no streaks of butter remain, about 1 minute.
- 7
Gently pour the cornstarch mixture over the yolk mixture and use a rubber spatula to fold it in by lifting batter from the bottom of the bowl up and over the flour; rotate the bowl a quarter turn and repeat until no white streaks remain.
- 8
Place the egg whites in a clean, dry bowl—even one tiny drop of yolk or oil will prevent them from whipping—and use an electric mixer on medium-high speed until soft peaks form, about 2 minutes.
- 9
Gradually sprinkle in the remaining 50 grams of sugar while continuing to beat on medium-high speed until stiff, glossy peaks form (the whites should look like shaving cream and form sharp points when you lift the beaters), about 2 more minutes.
- 10
Gently fold the egg whites into the yolk-cornstarch mixture in two additions, using the lifting-and-folding motion until no white streaks remain—do not overmix or the cake will be dense.
- 11
Pour the batter into the prepared pan and smooth the top with a rubber spatula into an even layer.
- 12
Place the pan in the preheated oven and bake until a toothpick inserted into the center comes out with just a few moist crumbs—not wet batter—about 35 to 40 minutes.
- 13
Remove the pan from the oven and let the cake cool in the pan for 10 minutes until it is no longer steaming and pulls slightly away from the sides.
- 14
Turn the cake out onto a wire cooling rack by placing the rack on top of the pan, holding both together, flipping in one motion, and lifting away the pan; let cool completely, about 30 minutes.
Tools you’ll need
- 9-inch round cake pan
- electric oven with thermometer
- two medium bowls
- small bowl
- whisk
- rubber spatula
- electric mixer with whisk attachment
- toothpick
- wire cooling rack
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