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Fluffy Gluten-Free Torta Paradiso

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A cloud-like Italian classic reimagined without gluten—this Fluffy Gluten-Free Torta Paradiso is light, citrusy, and utterly delightful.

Ingredients

  • Eggs: 5 large (room temperature)
  • Granulated Sugar: 150 grams
  • Unsalted Butter: 150 grams (softened)
  • Potato Starch: 100 grams
  • Almond Flour: 50 grams
  • Lemon Zest: From 1 large lemon
  • Vanilla Extract: 1 teaspoon
  • Baking Powder: 1 teaspoon
  • Salt: A pinch
  • Powdered Sugar (for dusting): As needed

Instructions

  1. Preheat Your Equipment: Preheat oven to 170°C (340°F). Grease a 9-inch springform pan and line bottom with parchment paper.
  2. Combine Ingredients: Beat egg yolks with sugar until pale. Mix in softened butter, lemon zest, and vanilla. Sift together potato starch, almond flour, salt, and baking powder. Combine with yolk mixture.
  3. Prepare Your Cooking Vessel: Pour batter into prepared pan and smooth the top.
  4. Assemble the Dish: Whip egg whites to stiff peaks and fold into batter gently in batches.
  5. Cook to Perfection: Bake for 35–40 minutes until golden and toothpick comes out clean.
  6. Finishing Touches: Cool in pan for 10 minutes, then transfer to rack. Dust with powdered sugar.
  7. Serve and Enjoy: Slice and enjoy plain or with berries and cream.

Notes

  • Use room temperature eggs for best volume.
  • Cool the cake completely before slicing for clean cuts.
  • Store in an airtight container up to 3 days or freeze for longer storage.

Nutrition

Keywords: torta paradiso, gluten-free cake, Italian dessert, fluffy cake, lemon cake, potato starch cake

Find it online: https://dishmio.com/fluffy-gluten-free-torta-paradiso/