Homemade Paradise Cake: the soft dessert that tastes like true memories. Yesterday I decided to prepare this marvel because I love having breakfast with genuine and simple treats. The Paradise Cake is really one of the great classics: soft as a cloud and so good that it melts in your mouth. It is distinct from the Margherita cake for its base: butter and sugar whipped for a long time, which gives a compact but light texture. In summer, I prefer to bake it in the air fryer: quicker times, excellent result! I used a 8.3-inch ring, perfect for the basket. Naturally, it can also be baked in a traditional oven. Ideal from breakfast to after-dinner, it’s delicious plain but also filled with jam, cream, or whipped cream. A simple cake that smells like home and will appeal to both adults and children… maybe even more than packaged snacks!
Before moving on to the recipe, here are more breakfast ideas.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Energy 266.42 (Kcal)
- Carbohydrates 29.60 (g) of which sugars 16.99 (g)
- Proteins 3.58 (g)
- Fat 15.43 (g) of which saturated 8.21 (g)of which unsaturated 7.12 (g)
- Fibers 0.18 (g)
- Sodium 21.98 (mg)
Indicative values for a portion of 68 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.5 oz butter (soft)
- 1.5 tbsp vegetable oil
- 4.5 oz powdered sugar
- 2 eggs
- 2 egg yolks
- 2/3 cup all-purpose flour
- 2/3 cup potato starch
- 1 tsp baking powder
- vanilla extract
- 0.5 cup milk
- to taste vanilla powdered sugar (for serving)
Tools
- 1 Electric whisk
- 1 Bowl
- 1 Spatula
- 1 Air fryer
- 1 Springform Pan
Preparation
To start, I recommend preparing all the ingredients already measured and arranging them on the work surface so you’ll have everything under control during preparation. In the photo, you see how I organized myself: only the butter is missing, which I had already put to soften slightly in the microwave. It should be soft at the right point, not melted, so it will work better with the sugar.
Start by whipping the soft butter with the powdered sugar using an electric whisk. When the mixture starts to become light and creamy, I also add the vegetable oil and continue to whip until I obtain a fluffy and compact cream.
At this point, still with the whisk running, I begin to add the dry ingredients: flour, potato starch, and baking powder. I add them little by little, alternating so as not to weigh down the mixture and to allow it to return compact after each addition.
In the meantime, I also add the eggs, dividing them into two additions. This step is important because it helps to keep the mixture stable and well whipped. I continue to mix patiently until I get a smooth and uniform consistency.
Finally, I add the vanilla extract, which can be added at any other time of preparation: it will give a delicious and delicate aroma to the cake.
At this point, all that’s left is to pour the batter into the pan. The batter will be soft but rather compact, so I recommend leveling it carefully using a silicone spatula to obtain a smooth surface.
I used an adjustable cake ring closed with parchment paper at the base because I wanted a pan about 8.3 inches in diameter and didn’t have a standard one. If you have a 8-inch springform pan, it will work just fine: just remember to butter and flour it well before pouring the batter.
Once placed in the pan, bake in the air fryer at 320°F for about 25 minutes. As always, do the toothpick test before removing: each air fryer has slightly different times, so it may take 30 minutes.
NOTES
The Paradise Cake is a simple yet truly special dessert, perfect for enjoying at any time of the day: from breakfast to snack, and even after dinner. It has a unique texture, soft but compact, that makes it delicious even on its own, perhaps with a sprinkle of powdered sugar once it has cooled.
If you don’t have an air fryer, you can easily bake it in a traditional oven: just set the temperature to 356°F and slightly extend the time, baking the cake for about 35 minutes. Again, always do the toothpick test to ensure it’s well-cooked inside.
This cake is also perfect for filling: with jam, custard, Nutella, or whipped cream, you can turn it into an even more delicious dessert. It’s also a great base for making homemade snacks, ideal for kids as a healthy and genuine alternative to packaged ones.
If you liked the recipe or have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
Can I bake the Paradise Cake in a traditional oven?
Yes, of course! I recommend baking it at 356°F for about 35 minutes, always doing the toothpick test before removing it.
What type of pan can I use in the air fryer?
You can use baking pans that comfortably fit into the basket of the air fryer, generally with a maximum diameter of 8-8.7 inches. I used an adjustable ring of 8.3 inches with parchment paper.
