TORTA PARADISO

Ingredients

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
cornstarch
8 egg yolks
salt
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.

Note:
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