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gluten free cake recipes

Torta Sabiosa, Balsamic Strawberries, and Whipped Crème Fraîche

MAKES 1 (9-INCH) CAKE For best results, make sure the butter is room temperature before you beat it and super fluffy after the fact, and use a springform pan. 1 cup unsalted butter, at room temperature, plus more for greasing the pan


  • 1 cup unsalted butter, at room temperature, plus more for greasing the pan
  • 1-1/2 cups potato starch
  • 1 tablespoon baking powder
  • 1 cup sugar
  • 3 eggs, separated
  • 2 tablespoons lemon zest
  • 1/2 teaspoon gluten-free pure vanilla extract
  • 1 recipe Balsamic Strawberries (below)
  • 1 recipe Whipped Basil Crème Fraîche (below) or whipped cream
  • Freshly ground black pepper
  • Basil sprigs, for garnish (optional)


  1. Preheat the oven to 350°F. Generously grease a 9-inch springform pan with butter. Cut a circle of parchment paper to fit the bottom of the pan, insert it, and grease it, too.
  2. Sift together the potato starch and baking powder into a bowl.
  3. Reserve 2 tablespoons of the sugar. In the bowl of a stand mixer with a paddle attachment, add the remaining sugar. Beat the butter and sugar on medium-high speed until light in color and fluffy, about 5 minutes. Mix in the egg yolks one at a time, scraping down the sides of the bowl in between additions. Beat in the lemon zest and vanilla. Turn the mixer to the stir setting and add the potato starch mixture. Mix only until blended; do not overmix.
  4. In a separate bowl, whip the egg whites to soft peaks. Whisk in the reserved sugar and continue whisking the egg whites until stiff peaks form and the mixture has a sheen to it. Fold the egg whites into the batter in two batches. Evenly spread the batter into the prepared springform pan. Bake the cake until it has risen, is nicely golden, and is starting to pull from the pan, about 45 minutes. Let cool completely.
  5. Cut the cake into wedges and top with the balsamic strawberries, a dollop of the crème fraîche, a sprinkle of pepper, and the sprigs of basil.