Slice of light torta paradiso with potato starch

Ingredients

For 1 serving

• All-purpose flour12 g
• Potato starch10 g
• Eggs20 g
• Sugar10 g
• Butter5 g
• Lemon zest1 g
• Baking powder1 g
• Powdered sugar1 g

Contains: gluten, lactose, eggs,

Method

1. Preheat a conventional oven to 170 °C, line a cake tin with baking paper and take the butter out of the fridge to soften. The quantities are for one slice: multiply them by the number of slices in the cake.
2. Wash the lemon and grate the yellow zest.
3. In a bowl beat the soft butter with the sugar using an electric whisk for 3–4 minutes, until pale and fluffy; add the eggs one at a time, waiting for each to be absorbed, and the lemon zest.
4. Sift together the plain flour, potato starch and baking powder and fold them in with a spatula, a little at a time, until the batter is smooth and light.
5. Pour into the tin and bake for 35–40 minutes without opening the oven for the first 25, until golden and a skewer in the centre comes out dry.
6. Let it cool and dust generously with icing sugar before serving.