- 1 lb butter
- 1 lb confectioners sugar
- 4 eggs
- 10 egg yolks
- vanilla powder (or vanilla extract) to taste
- ⅝ lb all-purpose flour
- ⅝ lb potato starch
- ⅜ oz baking powder
- lemon zest to taste
Remove the butter from the refrigerator 20 to 30 minutes prior to cooking. Once the butter is soft, whisk the butter in a bowl with the confectioner’s sugar either whisking by hand or with an electric whisk.
Once the mixture is light and creamy, add the eggs and egg yolks, one at a time, and continue whisking. Then add grated lemon peel and mix well.
In a separate bowl, mix together the flour and baking powder and sift both together. Return to the bowl and mix in the vanilla and potato starch. Add the dry ingredients to the wet and mix together well, using a wooden spoon.
Grease a round cake pan with butter. Flour lightly, then our in the cake batter, filling the pan to 2/3rds.
Bake in a 350° F oven for 35 minutes, then remove and let cool. Once cool, remove the cake from the pan by flipping it out onto a serving dish or cake stand. Finish by dusting with confectioner’s sugar.
Paradise cake is one of the most traditional Italian desserts. Light and airy, this cake is fairly simple to make and, together with Margherita Cake, is considered a cornerstone of Italian pastry.
Legend has it that paradise cake was invented by a monk at a monastery in Pavia, in the region of Lombardia. There are different various versions of this story, but almost all of them suggest that the monk learned to make the cake from a young bride who lived near the monastery. Since the cake was so good, she suggested to the monks to name it paradise cake.
The real origin of the cake dates back further in history. There were already multiple versions of the recipe in existence in 1878, when pastry chef, Enrico Vigoni, the owner of a pastry shop in Pavia that is still in business today, codified the recipe, making it famous throughout Italy.
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