Torta paradiso, or paradise cake, is a light and fluffy classic Italian sponge that can be served just with a dusting of icing sugar or with various fillings. It's not difficult to make as long as butter and eggs have been kept at room temperature for a few hours. Our Paradise cake deliciously light with a heavenly filling is perfect for a special celebration. If there are any leftover cake kept it in the fridge wrapped in foil.
Grease a 20cm cake tin with a little butter. Line the bottom with baking parchment.
Put the very soft butter, and 190g caster sugar into a mixing bowl and beat together until creamy. This step is very important and cannot be rushed. Beat the sugar and butter together for a good 5 minutes, until the mixture has turned a very pale colour.
Break the eggs into a separate bowl. Add the vanilla extract and beat lightly with a fork.
Add the eggs to the creamed butter and sugar a little at the time and at a slow speed, mixing throughly after each addition.
Sift together the flours and baking powder. Add to the mixture a third at the time, mixing thoroughly after each addition.
Pour the cake mixture into the tin and bake for 40 minutes until golden and coming away from the sides.
Turn the oven off and leave the cake in the oven for a further 5 minutes.
Meanwhile, rinse the blueberries under running water and place in a pan with 1 tablespoon of sugar and the juice of ½ lemon. Simmer for about 5-8 minutes until the berries start to burst. Stir in the mascarpone and set aside.
Turn the cake out and leave to cool on a wire rack or plate. Then slice it in half horizontally, spread the filling over one cake layer and top with the other layer. Sprinkle with icing sugar and serve.
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