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The genuine recipe of the Italian Paradise sponge cake

From a traditional northern Italian traditional bakery, the paradise cake is easy and fast to make. It is often eaten for breakfast as its soft and fluffy texture is well paired with milk, tea, or coffee. Children love it too, so it is one of the most common afternoon snacks. A few and simple ingredients are easily combined in a uniquely soft and exquisite cake. 
Course Dessert
Cuisine Italian
Keyword Italian Paradise sponge cake, paradise cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes


  • 4 eggs
  • 1 cup of sugar (200g)
  • 1 yolk
  • ½ cup + ½ tbsp of butter  (120g)
  • ½ cup + 2 tbsp of potato starch  (100g)
  • 1 cup + 2 tbsp of all-purpose flour (180g)
  • Freshly grated peel from half a lemon 
  • 1 tbsp of baking powder
  • 2 tbsp of vanilla extract
  • 1 pinch of salt
  • Powdered sugar for decoration
  • Optional for filling: sweetened whipped cream, custard (or pastry cream), nut butter, nutella
Servings 8 people


  • Beat the butter with the sugar and the freshly grated lemon peel with an electric beater or in a stand mixer fitted with the whisk attachment;
  • Add the butter and sugar alternately and beat for at least 15 minutes until creamy and fluffy;
  • Slightly beat one egg at a time and pour it into the mixture; add another egg when you have incorporated the previous one. Beat the mixture at a low speed until fluffy and smooth; 
  • Sift the flour, the potato starch, the baking powder, and the salt; mix in a spoonful of flour at a time. The flour has to be completely incorporated before adding another spoon. Continue to beat with the paddle attachment until smooth and creamy; 
  • Pour the batter into a 9-inch (24cm) springform pan lined with parchment paper;
  • Pre-heat the static oven to 350°F (180°C) and bake for about 40 minutes. Be careful not to open the door until the surface becomes golden brown; 
  • Insert a toothpick into the center of the cake: if it comes out clean, your cake is done;
  • While still hot, release the side of the springform pan and place the cake upside down onto a large flat serving plate, peel away the parchment paper; let it sit for about 15 minutes (otherwise it will get too moist); 
  • Invert the cake back onto a cooling rack; 
  • Let it cool completely and then generously sift powdered sugar all over the top of the cake.