Prepare the oven
Preheat to 170°C (340°F). Grease and flour an 8–9 inch round pan.
Cream butter and sugar
Beat until pale, fluffy, and airy — this step is key to the texture.
Add eggs slowly
Add eggs one at a time, beating well after each. Mix in vanilla and lemon zest.
Combine dry ingredients
Sift flour, cornstarch, baking powder, and salt together.
Fold gently
Fold dry ingredients into the batter just until smooth. Do not overmix.
Bake
Pour into the pan and bake 40–45 minutes, until golden and a toothpick comes out clean.
Cool & finish
Cool completely, then dust generously with powdered sugar.
Chef’s Tips for Perfection
Butter must be very soft, not melted
Use cornstarch — it’s the secret to the cloud-like crumb
Eggs at room temperature prevent curdling
Let the cake rest 1 hour before slicing
Optional Variations (Italian Favorites)
Fill with lemon cream or vanilla custard
Add a thin layer of apricot jam in the center
Replace lemon zest with orange zest
Serve with fresh berries and whipped cream
Storage
Room temperature (covered): 3–4 days
Refrigerator: up to 6 days
Freezer: up to 2 months
Nutritional Snapshot (per slice, approx.)
Calories: 310
Fat: 18 g
Carbs: 32 g
Protein: 5 g
Final Thought
Torta Paradiso proves that the simplest cakes are often the most loved. Soft, elegant, and endlessly comforting, this is the cake Italians truly bake every week — and once you try it, you will too.
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