Torta paradiso: A cake from heaven – my lighter version

Torta paradiso: A cake from heaven – my lighter version

By 20/09/2018

Oh yes, this is indeed heaven's cake: A soft and light sponge perfumed with lemon. A fabulous breakfast cake perfect for dunking.

The children are back to school now so I have started baking lighter breakfast cakes again. They love apple cakes but also tarts and sponge cakes. I have made this cake lighter by using only 4 eggs and swapping the butter with oil. Also the sugar has been reduced a little.. still very delicious though. I am back at work too so it is all getting a bit hectic although I still find the time to bake every now and then.

I have been included, together with other interesting bloggers, in an article about " Top foodie destinations in the Mediterranean and the Adriatic". Check it out on the Azamara Cruises website. This is a lovely article about where to go and what to eat in the Mediterranean.


  • Prep Time : 20 minutes
  • Cook Time : 40 minutes



In a bowl whip the egg yolks with 3/4 of the sugar to a pale creamy consistency.

Add the oil, the lemon zest, the vanilla essence, the sifted flour and potato starch or rice flour with the baking powder. Mix well.

Egg and sugar mixture

Whip the egg whites with a pinch of salt and the remaining sugar to a firm consistency.

Gently fold in the egg whites with the whipped egg yolks and mix well.

whipped egg whites

Pour the mixture on a round well greased spring form baking tin measuring approx 20 cm or 8 inch and bake at 180C or 350F for about 40 minutes or until golden on top.

Check that your cake is cooked by testing it with a toothpick.

Let it cool down and remove it from the mold. Sprinkle it with vanilla powdered sugar.

Italian lemon sponge cake - Torta Paradiso slice_

Torta Paradiso - Italian lemon sponge cake

Soft and delicate.. I love this cake!

Torta Paradiso - Italian lemon sponge cake

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)

24 Responses to Torta paradiso: A cake from heaven – my lighter version

  1. ZazaCook

    This cake looks fantastic! I am going to save your recipe. Thanks for sharing:)

    • Alida

      Thanks very much Zaza!

  2. angiesrecipes

    The cake indeed looks very soft and tender…must be great with a pot of freshly brewed tea or coffee and enjoyed with the loved ones 🙂

    • Alida

      Absolutely, coffee is a must with this cake!

  3. Ron

    A lovely sponge cake that would be perfect for our Swedish fika (coffee break). I like the oil substitution and the use of vanilla sugar with your sponge. Thanks for the Azamara link which was very interesting and included some places I’d like to visit.

    • Alida

      Yes this is a classic one really which I have been making over and over again!

  4. speedy70

    Una nuvola di sofficità, un dolce perfetto anche per essere farcito, brava!

    • Alida

      Grazie 1000 cara!

  5. All That I'm Eating

    Alida this looks like absolute perfection! I would just love a slice of this!

    • Alida

      Thanks very much, I would certainly invite you over for a slice of cake!

  6. Gloria Roa Baker

    I lo ve this cake I would love to try this recipe !! hugs!

    • Alida

      It is very easy indeed

  7. La cucina di Molly

    Buonissima, una torta delicata e perfetta per la colazione e merenda! Un abbraccio cara!

  8. La cucina di Molly

    Adoro la torta paradiso, delicata e perfetta per colazione o merenda! Baci!

    • Alida

      Grazie 1000 cara

    • Alida

      Thanks Karen, I love soft sponge cakes!

  9. 2pots2cook

    Heavenly delicious ! Keeping and sharing :-)Thank you Alida.

    • Alida

      Thank you!

  10. All That I'm Eating

    This looks delicious Alida, I love the texture of the cake, it sounds wonderful.

  11. elisabetta

    That slice of cake with a pot of coffee would be my breakfast heaven. It’s also an incentive to return to Autumn routines! I do love Autumn though 🙂

    • Alida

      Yes definitely.. autumn routine. I quite like it though.. lots of comfort food again!

  12. Patricia

    Thank you for your recipe. I have just made it and it rose and then fell after I took it out of the oven.
    Mine took 33 minutes to cook, I suspect that next time I will have to turn the temperature down to maybe 165 degrees. I know all ovens are different. Having said that, despite it looking a little saggy, it’s a really lovely texture and taste.

    • Alida

      That has happened to me as well with cakes. You just get better with practice. Often if the oven is too hot this can happen.

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