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 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 pinch of salt. 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