How to prepare a very soft gluten-free paradise cake

Here is one of the best gluten-free recipes ever: paradise cake. Try it with our recipe to make the whole family happy.

If you have to follow a gluten-free diet for health reasons, you will probably miss sweets. That's why today we prepared the gluten-free paradise cake for you. This very soft cake is perfect for breakfast or a snack and will win you over at the first bite.
To prepare this version, we chose a homemade gluten-free flour blend, so as not to have to wade through the infinite brands offered by large-scale retailers.

The paradise cake owes its name to the exclamation of a noblewoman who, at the first taste of this dessert, exclaimed "This cake is a paradise" . The pastry chef who first created this recipe was Enrico Vigoni . It was 1800 and he had his workshop in Pavia .

How to prepare gluten-free paradise cake

1. First, break the eggs and separate the white from the yolk. Whip the first until stiff, adding a pinch of salt if necessary.
2. Again using an electric whisk, whip the egg yolks with 150 g of sugar until the mixture is light and fluffy.
3. Then add the grated lemon zest, the main aroma of the recipe, the seed oil and the milk . Mix quickly then add the powders (rice flour, starch, cream of tartar and bicarbonate).
4. Also add the remaining sugar, stirring constantly.
5. Finally, add the whipped egg whites , a few at a time and mixing delicately from bottom to top to prevent the mixture from falling apart. You should obtain a homogeneous and fluffy mixture.
6. Transfer it to an oiled and floured 24cm diameter pan and bake at 170°C for 35-40 minutes. Before taking it out of the oven, always do the toothpick test, making sure it comes out dry.
7. Serve the paradise cake with a sprinkling of icing sugar.

Do you love gluten-free desserts? Try our tart !

storage

This cake can be stored for approximately 3-4 days in a cool, dry place away from light and heat sources. We recommend placing it inside a glass bell jar for desserts to maintain the softness of the cake. We do not recommend freezing.