Paradise cake is a light and fluffy cake , typical of Italian pastries, loved for its delicacy and simple but refined taste. Prepared with eggs, butter, sugar and flour, this cake is distinguished by its soft and airy texture , which really looks like a "heaven" at the first bite. Originating in Lombardy, it is perfect for any occasion: from a special breakfast to a mouth-watering snack, but also as a base for other preparations, such as stuffed cakes or desserts with cream.
In this recipe we offer you a version without butter-a way to make it fluffier and lighter, and suitable for all people with lactose intolerance.
Ingredients
Equipment
Electric whisk
Bowl
Cake spatula
Cake mold
Ingredients
4 Eggs
200g Sugar
120ml extra virgin olive oil
100g Potato starch
200g 00 Flour
120ml warm water
1 sachet of baking powder
1. Crack the eggs into a bowl and divide the yolks and whites. Beat the egg whites with electric whips and add half the sugar.
2. Beat the egg yolks with electric whips and add the other half of the sugar. Pour the extra virgin oil into the yolks, continuing to whisk.
3. Add the hot water flush into the egg yolks, always continuing to whisk.
4. Mix the flour and starch, and combine them with the egg yolks after sifting them together with the baking powder. Add the beaten egg whites and incorporate them into the mixture, stirring from the bottom up with a spatula.
5. Pour the dough into a well-oiled and floured 24-cm mold. Bake in a static oven preheated to 180°C (350°F) for about 45 minutes.
6. Allow the cake to cool and dust it with powdered sugar.
Paradise cake without butter: tips not to go wrong!
Making this dessert is not difficult, just follow a few little tricks:
Remember to use room-temperature eggs so they will blend better with the dough (take them out of the refrigerator about 1 hour beforehand).
Sift all the powdered ingredients before adding them to the other ingredients-this way no lumps will form.
Take great care to separate the yolks from the whites well, leaving no remnants of either: only then will they whip to perfection.
When incorporating the stiffly whipped egg whites into the dough, use a cake spatula, and mix by making rotary motions from the bottom to the top-this way more air will be trapped, for a fluffier end result!
Once ready you can store the butterless paradise cake in a cake tin for 4 - 5 days, if you manage not to finish it before!
Paradise cake without butter, it is the extra virgin olive oil that makes the difference
The absence of butter makes this recipe light and easily digestible.
Using EVO oil in desserts has two very specific purposes: not only to make them healthier, but also to make them taste better. Replacing butter with oil is not difficult: just use two parts oil for every three parts butter.
Why is extra virgin olive oil better than butter or seed oil? We'll tell you right now:
It retains its organoleptic properties even after cooking, unlike butter.
It makes doughs softer and crumblier because it allows them to take in more air.
It keeps cakes fresh and fluffy longer (cakes made with butter dry out sooner).
Unlike butter and seed oil, it does not go to burden the liver.
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