Savory cake with broccoli, bacon, carrots, spinach, and tofu. There was a lot of tofu, so the dough was soft.

Calories and prices are approximate values. One serving is about 1/4 of the cake. It’s quite filling.

Broccoli, Bacon, Carrots, Spinach, and Tofu Savory Cake Recipe (Instructions)

(1) Cut the vegetables and wiener. Roughly chop the broccoli, spinach, and bacon. Dice the carrots.

(2) Boil the vegetables from (1) (excluding bacon, as boiling it removes its saltiness) for about 5 minutes. They are done when their color changes or they become slightly tender.

(3) Separate the two eggs into whites and yolks.

(4) Make meringue from the egg whites. To make a firm meringue, whisk with a hand mixer for about 1 minute, then add 10g of sugar and whisk for another minute. The meringue is now complete.

(5) Mix 2 egg yolks, 20g olive oil, 100g tofu, 5g soy sauce, 4g salt, 4g herb salt (for aroma), and a pinch of black pepper. Once somewhat combined, add 100g flour and mix with a hand mixer.

(6) Then, gently fold in the meringue.

(7) Next, add the boiled vegetables and bacon, and mix with a spatula. The batter is now complete.

(8) Line the bottom of the cake pan with parchment paper to prevent sticking. Then, pour the batter into the cake pan and sprinkle 30g of cheese evenly over the top.

(9) Tap the bottom of the pan about a dozen times (to remove air bubbles), then place in a preheated oven (180℃). Bake at 180℃ for 30 minutes until done.

(10) After cooling, remove the savory cake from the pan and slice it.

When it was done, the dough was soft (it would indent when pressed), perhaps because I added the same amount (100g) of tofu and flour. Also, I added a good amount of salt (8g of salt and herb salt), so it turned out a bit salty.