Italian Paradise Cake (Torta Paradiso)

Paradise Cake is a soft, buttery Italian sponge with a delicate vanilla aroma. Light yet rich, it melts in your mouth with every bite. Perfect for breakfast, paired with coffee, or as an afternoon treat. Best enjoyed the day after baking, when the flavors fully develop. Store under a cake dome or wrapped in foil to keep it moist and delicious.

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Prep Time: 30

Cook Time: 40

Total Time: 1 10

8 people

Baked Desserts

Equipment

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Stand Mixer or Electric Whisk
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Sifter
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Cake pan (11 inch / 28 cm)

Ingredients

250 g Clarified butter ((see recipe notes for instructions))
250 g Powdered sugar
165 g Potato starch
150 g Whole eggs (at room temperature)
125 g All-purpose flour (low-protein flour, W150)
75 g Egg yolks
15 g Baking powder
1 bean Bourbon vanilla
40 g Maraschino liqueur
2 g Salt

Instructions

In a stand mixer with the paddle attachment, beat the clarified butter, powdered sugar, vanilla, and salt until light and fluffy. The mixture should triple in volume.
Sift the flour, potato starch, and baking powder twice to eliminate lumps and make it easier to incorporate later.
Add the maraschino liqueur, then alternate adding the eggs/yolks (pre-mixed) and the sifted dry ingredients in about three additions, mixing briefly each time.
Pour the batter into a greased and floured 28 cm (11 inch) cake pan, filling it to about ¾ of the height. Smooth the top and bake at 320°F (160°C) for 40 minutes, leaving the oven door slightly ajar halfway through baking.
Let the cake cool slightly, then turn it out onto parchment dusted with sugar to prevent sticking.
Once completely cool, dust generously with vanilla powdered sugar before serving.

Video

Notes

How to make clarified butter at home:
Melt 300 g butter (about 20% more than required) at 140°F (60°C) and refrigerate overnight. The fat will solidify while the whey stays at the bottom. The next day, separate the solid butterfat from the liquid whey.