If there is a dessert capable of offering a moment of pure sweetness, it is undoubtedly the soft paradise cake. As the name suggests, each bite is an ethereal experience: incredibly light texture, a delicate lemon scent, and that ultra-fine texture that makes it the undisputed queen of breakfast and snack time.
It’s the classic simple but refined dessert, perfect to enjoy on its own or accompanied by a cup of tea. The secret to making it so special? Careful creaming of the butter and the right balance between flour and starch. Let’s see together how to make it perfectly for a result that will leave everyone in awe!
If you like soft cakes, try the lemon plum cake, or the cloud cake Nene. Also delicious is the hot milk cake or the grandma’s yogurt cake.
Let’s get to work and prepare the paradise cake,
OTHER VERY SOFT CAKES
- Difficulty: Easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for preparing paradise cake
- 4.5 oz butter
- 6.3 oz sugar
- 4 eggs
- 1.5 cups all-purpose flour
- 0.8 cups potato starch
- 1 packet baking powder for desserts
- 1 lemon (zest)
- 1 pinch salt
- 3.5 tbsp milk
- 1 tbsp powdered sugar
Steps for preparing paradise cake
In a large bowl, place the room temperature butter along with the sugar. Start working with the electric whisks patiently: you need to achieve a light, smooth, and very fluffy cream. This step is crucial to incorporating air and ensuring the final softness.
Add to the mixture one egg at a time, continuing to work with the electric whisks. Do not add the next one until the previous has been perfectly absorbed. Keep whipping until you get a thick and well-aerated cream.
Sift together the all-purpose flour, the potato starch, and the baking powder. Gradually incorporate them into the egg and butter mixture, mixing carefully so as not to deflate the batter. The starch is the magical ingredient that makes this cake “melt” in the mouth.
Finish the batter by adding the grated lemon zest, the pinch of salt, and the milk. Mix until you achieve a perfectly homogeneous mixture. Butter a 9-inch pan, pour in the mixture, and bake in a static oven at 350°F for 40-45 minutes. Before removing from the oven, always perform the toothpick test. Let cool completely, remove the cake from the pan, and decorate with powdered sugar.
Tips for a Perfect Result
Butter “at pomade”: Make sure the butter is very soft but not melted. Take it out of the fridge at least two hours in advance: if the butter is cold, you won’t be able to incorporate the necessary air to make it soft.
Room temperature eggs: This is a vital technical detail. If the eggs are cold from the fridge when you add them to the butter cream, they could cause the fats to separate, compromising the structure of the cake.
The toothpick test: Every oven is different, so after 40 minutes, check the baking. The toothpick must come out dry, but do not bake it too long to avoid losing its typical moisture.
Variants
Milk cream filling: Once cooled, cut the cake in half and fill it with milk and cream. It’s the kids’ favorite version!
Vanilla aroma: If you prefer a rounder taste, replace the lemon with the seeds of a vanilla pod or a teaspoon of natural extract.
Cocoa paradise cake: Replace 30 g of flour with 30 g of unsweetened cocoa sifted for a delicious chocolate version, while maintaining the same incredible softness.
Storage
Under a glass dome: The soft paradise cake stays perfect for 3-4 days if stored under a glass dome or in an airtight container. Air is its main enemy as it tends to dry it quickly.
In the freezer: You can freeze the already baked and cooled cake, best if cut into slices separated by parchment paper. It keeps well for about 1 month. Thaw at room temperature for a couple of hours before serving.
Now It’s Your Turn!
This soft paradise cake is my go-to dessert when I’m craving simplicity and genuineness. It’s so light that each slice seems to vanish in your mouth!
If you make it, take a photo and tag me on social media: I love seeing your tall and fragrant cakes! Are you team ‘simple powdered sugar’ or do you like to accompany it with a cream? Let me know in the comments!
FAQ (Frequently Asked Questions)
Why did my cake come out flat?
You probably didn’t whip the butter with the sugar long enough. The air incorporated in the first stage is the only true natural “leavening agent” for this dessert.
Can I use oil instead of butter?
In this specific recipe, butter is essential for structure and flavor. Replacing it with oil would result in a soft cake, but it would no longer be a true paradise cake.
Can I use only flour without starch?
Starch is what makes the cake’s texture so fine and “silky”. If you use only flour, the cake will be more compact and less melt-in-the-mouth.
