Today’s kitchen experiment was a Savory Cake (Cake Salé) packed with nourishing ingredients: onions, potatoes, carrots, pork, and tofu. This isn’t your light, airy sponge cake—it’s a hearty, dense, and meal-like loaf that’s perfect for a filling breakfast or a healthy snack.
The Result: What Worked (and What I Learned)
I tried a new ratio this time: using twice as much flour as tofu. This was a success! It prevented the batter from becoming too soft or mushy. The saltiness was also spot on.
One tip for next time: I noticed a few slightly damp spots around the onions. I’ll need to sauté the onions a bit longer next time to cook off that extra moisture for a perfectly uniform texture.
📋 Recipe Details
- Yield: 2 Pound Cake Loaves
- Total Weight: approx. 1,423.5g
- Calories: approx. 2,459 kcal (Total)
- Cost: approx. ¥624
Ingredients
| Ingredient | Amount |
|---|---|
| Onion | 270g |
| Potato | 220g |
| Flour | 200g |
| Carrot | 150g |
| Pork (Chopped) | 150g |
| Eggs | 2 large (approx. 120g) |
| Tofu (Firm) | 100g |
| Soy Milk | 100g |
| Shredded Cheese | 60g |
| Olive Oil | 30g (10g for sautéing / 20g for batter) |
| Sugar | 10g |
| Soy Sauce | 5g |
| Salt | 4g |
| Herb Salt | 4g |
| Black Pepper | 0.5g |
👩🍳 Step-by-Step Instructions
- Prep the Vegetables: Dice the potatoes and carrots. Roughly chop the onions.
- Sauté the Fillings: Heat 10g of oil in a pan. Sauté the pork first, then add potatoes, carrots, and onions in that order. Cook until the vegetables soften and develop some color.
- Separate the Eggs: Divide the two eggs into whites and yolks.
- Prepare the Meringue: Use a hand mixer to beat the egg whites for 1 minute. Add 10g of sugar and beat for another minute until you have a firm, stiff meringue.
- Mix the Base: In a separate bowl, whisk together the egg yolks, 20g oil, tofu, soy milk, soy sauce, salt, herb salt, and black pepper. Once combined, add the 200g of flour and mix thoroughly with the hand mixer.
- Combine: Gently fold the meringue into the batter. (Note: The batter may feel quite thick at this stage).
-
Fold in Fillings: Use a spatula to fold the sautéed meat and vegetables into the batter until evenly distributed.
- Fill the Tins: Line the bottom of two pound cake tins with parchment paper. Pour in the batter and sprinkle 30g of shredded cheese over the top of each loaf.
- Bake: Tap the bottom of the tins several times to remove air bubbles. Bake in a preheated oven at 180°C (350°F) for 50 minutes.
- Cool and Serve: Let the cakes cool slightly before removing them from the tins and slicing.
Final Thoughts
This savory cake is incredibly satisfying due to its heavy, dense texture. It’s a great way to eat your veggies and protein in one go! If you try this recipe, let me know how your texture turned out in the comments below.
コメント