The quick Paradise cake is a simplified version of the classic recipe, with ingredient proportions modified to obtain an extraordinarily soft cake that is easier to make. After making the butter-free variant I wanted to offer a recipe that can be easily replicated even by those with little experience.
As with the sponge cake, start with whipped eggs to which softened butter and the dry ingredients are added — a simpler and foolproof method compared to the original.
The Paradise cake is a Quattro Quarti (Four Quarters) where all ingredients weigh the same. Light, ethereal and aromatic, it’s delightful enjoyed plain but even better filled with whipped cream and strawberries or custard and peaches.
The ingredients are few and usually always present in every pantry: butter, eggs, flour and sugar make this cake a cloud of goodness — try it and let me know if you prefer it to the traditional Pavia recipe.
Also try the other variations:
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 8People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 oz (about 3/4 cup) potato starch
- 3.5 oz (about 3/4 cup + 1 tbsp) all-purpose flour (type 00)
- 5.3 oz (about 1 1/4 cups) powdered sugar
- 3 eggs (medium, at room temperature)
- 4.2 oz (about 1/2 cup) butter (very soft)
- 2.5 tsp (about 10 g) baking powder
- lemon zest (grated, zest of half a natural lemon)
- 1 teaspoon vanilla extract (or half a vanilla bean)
- 2 tsp (about 10 g) butter
- 1 tablespoon all-purpose flour (for the pan)
- 2 tbsp (about 25 g) vanilla powdered sugar
Tools
- 1 Bowl large
- 1 Sieve
- 1 Hand mixer
- 1 Kitchen scale
- 1 Cake pan removable, 8.7-inch diameter
Procedure
Cut the butter into cubes, put it in a large bowl and leave it at room temperature for 1 hour (in summer 30 minutes is enough); it should be very soft, what bakers call “creamed” or “spreadable”.
Sift together the flour, potato starch and baking powder.
Scrape the pulp from the vanilla pod and grate the zest of half an organic lemon.
In a large bowl whip the eggs with the sugar until you obtain a pale and fluffy mixture. Using eggs at room temperature is fundamental for the success of the recipe.
Add the grated lemon zest, the vanilla and half of the dry ingredients to the whipped eggs, folding gently with a spatula from the bottom up.
Add half of the butter and incorporate, then add the remaining dry ingredients and finally the other half of the butter. Remember to mix gently to avoid deflating the mixture.
Butter and flour the pan, pour the batter inside and level it gently.
Bake the cake in a conventional (static) oven preheated to 347°F for about 30/35 minutes. Perform the toothpick test to check doneness.
The quick Paradise cake is ready: remove from the oven, let it cool and unmold. Dust with vanilla powdered sugar and serve.
Tips
Storage
The quick Paradise cake keeps at room temperature for 3 days under a glass dome.
You can freeze it whole or in slices.
***********************
For recipe advice contact me on FACEBOOK and, if you like, follow me on INSTAGRAM
Send me your photos and I will happily publish them on my social channels.
