🇮🇹 Italian · Dessert
🍰 Torta Paradiso
Torta Paradiso
Pavia's beloved buttery sponge cake, its exceptionally soft, pale crumb achieved through a blend of potato starch and flour, dusted simply with powdered sugar.
Created by a Pavia pastry shop in the late 19th century, torta paradiso earned its name for its supposedly heavenly lightness, a quality that comes from the careful ratio of potato starch to flour, giving it an unusually tender, almost melting crumb.
Ingredients
Equipment: Round baking pan, Electric mixer
- 200 g (⅞ cup) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 4 eggs, plus 2 egg yolks
- 150 g (1⅛ cups) 00 flour
- 150 g (1¼ cups) potato starch
- 8 g (2 tsp) baking powder
- Zest of 1 lemon
- Powdered sugar, for dusting
Method
- Cream the butter and sugar together until pale and fluffy.
- Beat in the eggs and extra yolks one at a time, mixing well after each addition.
- Combine the flour, potato starch, and baking powder, then fold gently into the batter along with the lemon zest.
- Pour into a buttered and floured round baking pan.
- Bake at 170°C (340°F) for 30–35 minutes until golden and a skewer comes out clean.
- Cool completely in the pan before turning out.
- Dust generously with powdered sugar before serving.
Chef Tips
- The blend of potato starch and flour is what gives this cake its signature exceptionally soft, tender crumb — don't substitute all flour.
- Cream the butter and sugar thoroughly for the lightest possible texture.
- This cake is simple by design; resist adding extra flavors that would detract from its delicate character.
Common Mistakes to Avoid
- Substituting all flour for the potato starch, which changes the cake's signature light texture.
- Overmixing after adding the dry ingredients, which can toughen the crumb.
- Slicing before the cake has cooled completely, when it is still quite delicate.
Nutrition (per serving)
Health Benefits
- A source of protein from the eggs, best enjoyed as an occasional treat.
Cultural Note
Torta Paradiso was created in Pavia in the late 19th century and remains one of Lombardy's most beloved, delicately simple cakes.
Storage & Serving
Storage: Store covered at room temperature for up to 4 days.
Reheating: Not applicable; served at room temperature.
Serve with: Espresso, Fresh berries