The Paradise cake without butter is an extremely soft, tall, and light dessert perfect to enjoy plain or to cut into layers and fill as desired; it is nothing more than the variant of the traditional Paradise cake that I suggested a few weeks ago.
Today I offer you a lighter and more delicate version in which I replaced the butter with oil and milk, obtaining an excellent dough that did not lose softness but became lighter in taste. I balanced the recipe to have a very soft dough by also reducing the amount of oil and changed the procedure; in this case, you will have to whip the eggs with sugar while the classic version is a buttered dough.
If you are lactose intolerant, you can replace whole milk with a vegetable milk of your choice.
Try the other super soft cakes for breakfast:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 340.42 (Kcal)
- Carbohydrates 48.26 (g) of which sugars 24.53 (g)
- Proteins 4.81 (g)
- Fat 15.59 (g) of which saturated 3.71 (g)of which unsaturated 11.16 (g)
- Fibers 0.56 (g)
- Sodium 75.09 (mg)
Indicative values for a portion of 85 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
- 1 1/8 cups all-purpose flour
- 3/4 cups potato starch
- 3/4 cups sugar
- 3 eggs (medium)
- 1/2 cups peanut oil (or other oil as preferred)
- 1/4 cups milk
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated)
- 1 pinch salt
- 1 tbsp butter (for greasing the pan)
- 1 tbsp flour (for dusting the pan)
- 2 tbsp confectioners' sugar (for dusting the cake surface)
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Scale
- 1 Cake pan springform 8.5 inches in diameter
- 1 Spatula
Procedure
Sift together the flour, starch, and baking powder.
Extract the pulp from the vanilla pod and grate the zest of an organic lemon.
Break the eggs into a large bowl, add the sugar and whisk them with the electric beaters until they are light and fluffy (the eggs must be at room temperature).
Add the sifted flours and salt in 3 or 4 parts, working the mixture with a spatula just long enough to combine the ingredients.
Gradually incorporate the oil, then add the milk, vanilla, and grated lemon zest.
The batter is ready.
Grease and flour the 8.5-inch diameter pan, pour in the batter, and level it gently.
Bake the cake in a preheated static oven at 347°F for about 30 minutes, adjusting based on the power of your oven. Check the baking with a skewer.
If necessary, cover the surface with an aluminum foil.
The Paradise cake without butter is ready, let it cool before removing it from the pan. When it’s cold, dust it generously with confectioners’ sugar.
Tips
The Paradise cake without butter keeps at room temperature for 3 days in a cake container.
You can freeze it for later use.
You can fill it as you like.
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