Paradise Cake

Make the thickened milk. This can be done 1 day ahead of time. In a small saucepan, add the milk and cornstarch. Mix until the cornstarch has dissolved and place over medium-low heat.
Cook, stirring constantly, until thickened. The texture should be similar to custard. Once it has thickened, turn off the heat and stir in the honey, vanilla extract, and orange blossom water. Cover with plastic wrap, making sure it’s touching the cream, and allow to come down to room temperature. Meanwhile, make the cake.
Preheat the oven to 320F (160C). Line the bottom of an 8-inch (20 cm) square pan with parchment paper and grease the sides with butter.
Beat the egg whites. In a medium bowl, combine the cornstarch, flour, and baking powder, and set aside. In a large bowl or the bowl of a stand-mixer, add the egg whites and beat until frothy and white, add in half of the sugar and beat until stiff peaks start forming.
Make the sponge cake batter. In a separate bowl, add the yolks, the remaining sugar, and the vanilla extract and beat until foamy and pale in color. Sift in about 1/3 of the dry ingredients and use a spatula to fold them into the batter.
Once the batter begins to dry up, fold in about 1/3 of the egg whites. Keep alternating dry ingredients and egg whites until you run out of both and have a smooth fluffy batter.
Bake. Gently pour the batter into your prepared cake pan and bake for 30-35 minutes or up to 40-45 minutes. Your sponge cake is ready when it’s tall with a light brown top, doesn’t jiggle, and a toothpick inserted in the center of the cake comes out dry.
The cake will rise a lot and slightly deflate once it comes out of the oven, it’s okay. Allow to cool for 5 minutes, then run a butter knife along the sides of the cake to release it from the pan and invert it onto a clean dish lined with parchment paper.
Make the whipped cream. Once the thickened milk has cooled down, make the whipped cream. In a large bowl or the bowl of a stand-mixer, add the cold heavy cream, powdered sugar, and vanilla extract and beat until soft peaks start forming. Use a spatula to fold in the thickened milk until smooth.
Assemble the cake. Trim the sides of the cake for a cleaner look then slice the sponge cake in half. Work very gently as this sponge cake is particularly fluffy. Add dollops of filling to the bottom layer of the cake and spread it out into an even layer. Top with the top layer.
Chill covered in the refrigerator for 1-2 hours.
Slice and dust. Slice into 6 portions and dust with powdered sugar. Enjoy!

Ingredients

For The Sponge Cake

For The Filling

Instructions

Notes

Nutrition

Paradise Cake

Ingredients 1x2x3x

For The Sponge Cake

For The Filling

Instructions

Notes

Nutrition

Ingredients