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Angel Cake
Angel Cake
(Torta Paradiso)
 
 
Ingredients:

1 and 1/2 cups butter
1 cup, 3 oz. confectioner's sugar
Potato starch
3/4 cup white flour
Zest of 1 lemon
1 tsp cornstarch
8 egg yolks
Salt
3 egg whites
 
Directions:
 
Butter a deep cake pan (10 inch 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 minutes.

Cool and sprinkle with confectioner's sugar before serving. Serves 6.

Note: This cake is best served the day after baking. If wrapped in waxed paper or aluminum foil and stored in a cool and dry place, it will stay for a week.
 
It should be heated for 5 minutes in a moderate oven to restore its freshness before serving.

That's it!
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