Savory cake with potatoes, carrots, onions, bell peppers, and wiener sausages.

Today, I tried making a savory cake with potatoes, carrots, onions, bell peppers, and wieners.

The finished product has a light seasoning, which might be just right for eating on its own. It had little moisture and a substantial texture, with a noticeable flour-like consistency.

Japanese link: Savory Potato, Carrot, Onion, Bell Pepper, and Wiener Cake Recipe

Savory Potato, Carrot, Onion, Bell Pepper, and Wiener Cake Recipe (Ingredients)
Savory Potato, Carrot, Onion, Bell Pepper, and Wiener Cake Recipe (Instructions)

Savory Potato, Carrot, Onion, Bell Pepper, and Wiener Cake Recipe (Ingredients)

#	Ingredients	Grams (g)	Calories (kcal)	Price (Yen)
1	Onion	300	111	¥75
2	Flour	250	920	¥50
3	Soy Milk	140	64	¥32
4	Potato	120	91	¥40
5	Wiener	120	385	¥200
6	2 Eggs	120	182	¥40
7	Carrot	100	36	¥57
8	Bell Pepper	90	28	¥140
9	Shredded Cheese	60	214	¥75
10	Olive Oil	30	276	¥10
11	Sugar	10	39	¥3
12	Soy Sauce	10	7	¥5
13	Herb Salt	4	4	¥22
14	Salt	4	0	¥2
15	Baking Soda	1	0	¥1
	(Total)	1359g	2357kcal	¥752

Calories and prices are approximate values.

Savory Potato, Carrot, Onion, Bell Pepper, and Wiener Cake Recipe (Instructions)

(1) Dice the potatoes, carrots, onions, and bell peppers. Slice the wieners into rounds.

(2) Sauté the chopped ingredients in oil (10g). It’s done when the vegetables change color and soften slightly.

(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) Add 2 egg yolks, 20g oil, 140g soy milk, 10g soy sauce, 4g herb salt, 4g salt, and the meringue, then mix with a hand mixer for about 1 minute.

(6) Next, add 250g flour and 1g baking soda (to make the dough fluffy), and mix with a hand mixer.

(7) Then, add the sautéed ingredients and mix with a spatula. The dough is now complete.

(8) Line the bottom of the cake pan with parchment paper to prevent sticking. Pour the dough into the cake pan, then sprinkle 30g of cheese over each cake pan (60g total).

(9) Tap the bottom of the pan about a dozen times (to release air) and place it in the oven (preheated to 180°C). Bake at 180°C for 50 minutes.

(10) After cooling slightly, remove from the pan and cut. The finished product has a light seasoning, which might be just right for eating on its own. It had little moisture and a substantial texture, with a noticeable flour-like consistency.