Ham and Vegetable Savory Cake
A classic savory cake filled with ham, vegetables, and cheese—simple to prepare, with a colorful cross-section like a jewel box.
Ingredients
cake flour (sifted)
100 g
bread flour (sifted, reserve 1 tbsp)
50 g
baking powder (sifted)
2 tsp
eggs (brought to room temperature)
3
salad oil
4 tbsp
milk
2 tbsp
salt
2 pinches
ground pepper
a pinch
ham (cut into 1 cm cubes)
30 g
red bell pepper (cut into 1 cm cubes)
20 g
canned corn
20 g
cucumber (cut into 1 cm cubes)
20 g
onion (finely chopped)
20 g
flavored cheese (cut into 1 cm cubes)
30 g
Instructions
1
Preparation
Take the eggs out 1 hour ahead to bring to room temperature. Sift the dry ingredients together (reserving 1 tbsp). Prepare the pan (brush with oil, dust with flour, and line with paper). Preheat the oven to 180°C.
2
Mixing
Crack the eggs into a bowl and whisk, then add the salad oil, milk, salt, and pepper in order, stirring until the liquid falls in a ribbon.
3
Sifting in the Flour
Sift the dry ingredients into the bowl again and fold gently with a rubber spatula using a cutting motion; do not overmix into a sticky batter.
4
Adding the Fillings
Toss the fillings with the reserved flour, then rotate the bowl and scoop from the bottom to mix evenly, preventing the fillings from sinking.
5
Pouring into the Pan
Scoop the batter into the pan and drop it from a height of 5 cm twice to release air bubbles.
6
Baking
For a large cake: bake at 180°C for 10 minutes, remove, score a line across the middle, then bake at 170°C for 25–30 minutes. For small cakes: bake at 180°C for about 25 minutes. Insert a bamboo skewer; if it comes out clean, the cake is done.
7
Cooling
Unmold while still hot and place on a cooling rack to cool.
