Step by step

Bake at 170 °C for 35 minutes, then leave it to cool. Serve dusted with icing sugar and garnished to taste.

The ‘Torta Paradiso’ will keep well for a day or two. However, if you intend to enjoy it the day after you make it we recommend storing it in a cake tin with a lid, thereby ensuring it remains moist and fragrant.
It was Enrico Vigoni, famous pastry chef of Pavia, who invented the sponge cake known in Italy as ‘Torta Paradiso’. It seems that the name derives from the fact that one of the first customers who tasted it said that he had just been treated to a cake ‘from paradise’.


pasta rice