This torta paradiso is a traditional Italian butter cake with a pillow soft, tender, light crumb and fine texture. It has a deliciously sweet crust and the flavors of lemon and vanilla. Topped with a blanket of powdered sugar, this Italian paradise cake can be eaten plain or dressed up with whipped cream and fresh seasonal fruit. Heavenly and delicious.

Top view of a pale yellow light and fluffy torta paradiso (paradise cake) covered in powdered sugar on a round marble platter. Two slices are turned at an angle, showing the fine pale yellow texture. A pale blue linen napkin rests nearby along with lemons.

Torta paradiso - Italian paradise cake, or heavenly cake - is a delightfully light and airy cake with simple ingredients that combine to form a flavorful, finely textured crumb that almost melts in your mouth.

This cake comes from the city of Pavia in northern Italy, an area known for its fertile agriculture. It was brought to fame in 1878 by pastry chef Enrico Vigoni, even earning Vigoni a gold medal at the 1906 Milan International world fair. The cake is often referred to as Torta Vigoni. It has become a key part of the city's identity and is a typical product sold in bakeries to this day.

I made this cake three different times using different ingredients and ratios in order to land upon the perfect texture. Since it's made with butter, it won't ever have the ethereal fluffiness of an angel food cake, but it's still amazingly light and tender. My kids called this last version "cloud cake." Success!

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A hand sprinkles a small sieve of powdered sugar over the top of a slice of light and airy paradise cake. The plate is surrounded by other plates and a small bowl of lemons.

Unsalted butter - Use unsalted butter so you can control the amount of salt in the cake. Make sure it is at room temperature.

Lemon - You'll need the zest of one large lemon. Grate it directly into the mixing bowl to capture as much of the flavorful citrus oil as possible.

Extra fine 00 flour - Italian 00 flour is very finely ground and has a lower gluten content than typical all-purpose flour, contributing to the cake's delicate, fine crumb. See substitutions for alternatives.

Potato starch - Unmodified potato starch is made by crushing potatoes, squeezing out the liquid, and drying it into a fine powder. It helps limit gluten formation, giving this cake its delicate texture.

Be sure to use potato starch, not potato flour, which is made from the whole potato and has a stronger flavor and coarser texture. See substitutions for alternatives.

Kosher salt - I use Diamond Crystal kosher salt.

Powdered sugar - Sift over the cooled cake just before serving for a classic finish.

Slices of torta paradiso cake on a round white marble platter on a light blue surface. Some slices are nearby on white ceramic plates, revealing the center crumb of the cake.

Substitutions

00 Flour - If you can't find Extra Fine 00 Flour, substitute an equal amount of all-purpose flour. I tested both and found that while 00 flour produces a finer crumb, the all-purpose flour version is still light and airy. If choosing between 00 flour and potato starch, I'd prioritize the potato starch.

Potato starch - Unmodified potato starch is often available in the specialty flour section of well-stocked grocery stores. If you can't find it, substitute an equal amount of corn starch. I tested both and found that potato starch produces a lighter texture and cleaner flavor, while the corn starch version is slightly heavier with a hint of chalkiness.

Variations

Torta Paradiso Kinder - Slice the cooled cake horizontally into two layers. Whip ¾ cup + 2 tablespoons (200 mL) heavy cream to firm peaks, then beat in 3 tablespoons (45 mL) sweetened condensed milk and 1 tablespoon (7.5 g) powdered sugar. Spread over the bottom layer, top with the second layer, and chill for 1 hour. Dust with powdered sugar before serving.

Orange - Replace the lemon zest with freshly grated orange zest.

Nutella - Slice the cooled cake horizontally and spread a generous layer of Nutella between the layers. Dust with powdered sugar before serving.

Side view of torta paradiso (paradise cake) topped with powdered sugar. The cake is on a grey marble platter on a light blue surface. There is a rustic tile background. Plates with slices of cake and lemons are in the background.

Equipment

I use a 9" (23cm) nonstick springform pan for this recipe.

Parchment paper for lining the base and sides of the springform pan.

Storage

Store the cake in an airtight container at room temperature for up to 3 days.

To freeze, wrap well in plastic wrap and place in an airtight container in the freezer for up to 3 months. To defrost, remove cake from container, unwrap plastic wrap, and place on a baking rack to defrost at room temperature.