Ingredients
- 120g Unsalted Butter
- ½ Lemon
- 4 Eggs
- 1 Egg Yolk
- 220g Icing Sugar
- 1 teaspoon Vanilla Extract
- 180g Italian 00 Flour
- 1 teaspoon Baking Powder
- 100g Potato Starch
- ¼ teaspoon Salt
- Icing Sugar as needed
Paradise Cake (Torta Paradiso)
| Serves: 12 | Category: Cakes | Mealtime: Breakfast | Recipe course: Dessert | Machine: Mixer | Total time (min.): 55 |
From Northern Italy Paradise Cake is quick and easy to make. It is often eaten for breakfast or in the afternoon as its soft and fluffy texture is well paired with milk, tea, or coffee.
Tools
- Oven
- Parchment paper
- Chef Patissier XL
- Springform pan - 20cm (8")
- Easywarm bowl
- Kenwood bowl - chef patissier xl
- Large mixing bowl
- Serving plate
Method
- Pre-heat oven - 180°C
- Line a clean springform pan with parchment paper then set aside
- Attach Whisk
- Add unsalted butter to the EasyWarm Bowl
- Heat with splashguard fitted - 6 min, 9
- Remove the bowl from the machine and set aside
- Add egg, egg yolk, lemon, icing sugar and vanilla extract to the Kenwood Bowl
- Mix with splashguard fitted then scrape bowl - 3 min, Speed 5
- Transfer content of EasyWarm Bowl to Kenwood Bowl
- Mix with splashguard fitted - 30 sec, Speed 5
- Sift italian 00 flour, baking powder, potato starch and salt into a clean large mixing bowl
- Stir until combined
- Transfer half of flour mixture to Kenwood Bowl
- Mix with splashguard fitted - 30 sec, Speed 4
- Transfer the rest of flour mixture to Kenwood Bowl
- Mix with splashguard fitted - 30 sec, Speed 4
- Transfer content of Kenwood Bowl to springform pan
- Spread until level
- Bake - 40 min, 180°C
- Remove and let cool - approx 10 min
- Turn out cake onto serving plate and let cool
- Dust with icing sugar
- Serve