Torta Paradiso By Gennaro

• 4 medium eggs separated
• 7 ounces Bertolli spread & extra for greasing
• 1 2/3 cups caster sugar
• 1 1/4 cups plain flour
• 6 7/8 tablespoons cornflour
• 1 teaspoon baking powder
• 1 vanilla powder x sachet, or 1 teaspoon vanilla extract
• 1 lemon
• icing sugar Sifted
• 1 cake x round, tin 22 cm in diameter - lightly greased and lined with baking parchment paper
• 1 3/4 ounces Bertolli spread
• 1 1/4 cups icing sugar sieved
• 1 vanilla pod or 1x sachet of vanilla powder

1. Preheat the oven to 180 u0b0C, 160u0b0C fan oven.
2. Whisk the egg whites until stiff and set aside. In another bowl, whisk the egg yolks until well amalgamated. In a larger bowl, cream together the Bertolli Spread and sugar. Gradually add the yolks. Gradually fold in flour, cornflour, baking powder, vanilla powder and lemon zest. Gently fold the stiff egg whites this into the mixture with a metal spoon until well combined.
3. Pour into the prepared cake tin and bake for about 30 to 35 minutes until golden and springy to the touch. You can check if it is cooked by inserting a wooden skewer in the centre, if it comes out dry the cake is ready. Remove, tip out onto a wire rack to cool, then with a sharp knife carefully cut horizontally into two layers.
4. Combine all the filling ingredients together in a bowl until smooth. Place in the fridge and use when required. Spread the creamy filling over the cold cake layers and sandwich together. Sprinkle with lots of sifted icing sugar over the top and serve.

eggs, greasing, caster sugar, flour, cornflour, baking powder, vanilla powder, lemon, icing sugar, cake, icing sugar, vanilla

Taken from www.yummly.com/recipe/Torta-Paradiso-by-Gennaro-378594 (may not work)