Savory cake with potatoes, carrots, broccoli, and pork.

Today, I tried making a savory cake with potatoes, carrots, broccoli, and pork.

The finished product had a good salty flavor, perfect as a side dish for rice. It was the least moist I’ve ever made, with a texture similar to a savory bread.

Japanese link: Savory Cake with Potatoes, Carrots, Broccoli, and Pork Recipe

Savory Cake with Potatoes, Carrots, Broccoli, and Pork Recipe (Ingredients)
Savory Cake with Potatoes, Carrots, Broccoli, and Pork Recipe (Instructions)

Savory Cake with Potatoes, Carrots, Broccoli, and Pork Recipe (Ingredients)

#	Ingredients	Grams (g)	Calories (kcal)	Price (yen)
1	Pork	300	1158	¥300
2	Flour	220	810	¥44
3	Soy Milk	150	69	¥34
4	Potatoes	120	91	¥40
5	2 Eggs	120	182	¥40
6	Broccoli	100	33	¥120
7	Carrots	100	36	¥57
8	Shredded Cheese	50	179	¥63
9	Olive Oil	30	276	¥10
10	Sugar	10	39	¥3
11	Soy Sauce	10	7	¥5
12	Salt	8	0	¥3
13	Herb Salt	4	4	¥22
14	Baking Soda	1	0	¥1
	(Total)	1223g	2884kcal	¥742

Calories and prices are approximate values.

Savory Cake with Potatoes, Carrots, Broccoli, and Pork Recipe (Instructions)

(1) Dice the potatoes and carrots. Cut the broccoli into florets.

(2) Sauté the cut vegetables and thinly sliced pork in 10g of oil. Stop when the vegetables change color and soften slightly.

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

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

(5) Combine 2 egg yolks, 20g oil, 150g soy milk, 10g soy sauce, 8g salt, 4g herb salt, and the meringue. Mix with a hand mixer for about 1 minute.

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

(7) Finally, add the sautéed ingredients and mix with a spatula. The batter is now ready.

(8) Line the bottom of the cake pan with parchment paper to prevent sticking. Then, pour the batter into the cake pan and sprinkle 25g of cheese (50g total) evenly over each cake pan.

(9) Tap the bottom of the pan about a dozen times (to remove air bubbles), then place in a preheated oven (180℃). Bake for 50 minutes at 180℃ until done.

(10) After cooling slightly, remove from the pan and slice. The finished product had a good salty flavor, perfect as a side dish for rice. It was the least moist I’ve ever made, with a texture similar to a savory bread.