Torta Paradiso – Heavenly cake

Torta del Paradiso, typical of Pavia and Mantova – Sciking CC BY-SA 4.0


1 1/2 cups butter
1 cup, 3 oz. confectioner’s sugar
1 cup potato starch
3/4 cup white flour
zest of 1 lemon
8 egg yolks
3 egg whites

How to make the Angel CakeHeavenly cake:

Butter a deep cake pan (10-in. diameter) and coat with a small amount of potato starch. Beat butter till creamy. Add the lemon zest. Add the egg yolks one at a time, then the sugar, the flour, the sifted cornstarch, and a salt pinch. Fold in the stiffly beaten egg whites. Blend the ingredients, stirring gently, and pour the mixture into a cake pan. Bake at 350°F for 40 min. Cool and sprinkle with confectioner’s sugar before serving.

The torta Paradiso cake is best the day after baking. If wrapped in waxed paper or aluminum foil and stored in a cool, dry place, it keeps for a week. The torta Paradiso should be heated for 5 min. in a moderate oven to restore its freshness before serving.

Regional recipe from Lombardy

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at