Making cake for sana

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 2 teaspoons Baking Powder
• 1 teaspoon Salt
• 1/2 cup Unsalted Butter (softened, cut into cubes)
• 1 cup Milk (room temperature)
• 3 Eggs (large, room temperature)
• 1 cup Grated Cheese (cheddar or mozzarella, optional for extra richness)
• 1 cup Mixed Vegetables (carrot, peas, corn, lightly boiled and drained)
• 1 cup Cooked Shredded Chicken (cooled, can use rotisserie chicken)
• 1/2 cup Mayonnaise (store‑bought or homemade)
• 1/2 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Chili Garlic Sauce (adjust heat to taste)
• 1 Cucumber (thinly sliced into rounds)
• 4 oz Cream Cheese (softened)
• 1/2 cup Powdered Sugar (sifted)
• 2 tablespoons Fresh Cilantro (chopped, for garnish)

Instructions

1. Prepare the Savory Cake Batter

   In a mixing bowl whisk together the sifted flour, baking powder, and salt. In a separate bowl beat the softened butter with the eggs until light, then add milk and whisk. Combine the wet and dry mixtures, fold in the grated cheese, and stir just until smooth.

   Time: PT15M

2. Bake the Cake Layers

   Preheat the oven to 350°F. Grease the 9‑inch round pan and line with parchment paper. Pour half of the batter into the pan, smooth the top, and bake for 15‑18 minutes until a toothpick comes out clean. Let cool on a rack, then repeat with the remaining batter to make a second layer.

   Time: PT30M

   Temperature: 350°F

3. Make the Veg‑Mayo Filling

   In a bowl combine the boiled mixed vegetables with ¼ cup mayonnaise, a pinch of salt, and ¼ teaspoon black pepper. Mix until the vegetables are evenly coated.

   Time: PT10M

4. Make the Chicken‑Mayo Filling

   In another bowl mix the shredded chicken with the remaining ¼ cup mayonnaise, a pinch of salt, and ¼ teaspoon black pepper. Stir until well combined.

   Time: PT10M

5. Prepare the Chili‑Garlic Egg Topping

   Whisk the remaining 1 egg with the chili garlic sauce and a tiny pinch of salt. Lightly scramble in a non‑stick pan over medium heat just until set; it should remain soft and spreadable.

   Time: PT5M

6. Assemble the Cake

   Place the first cake layer on a serving plate. Spread the veg‑mayo filling evenly, then layer thin cucumber rounds on top. Add the second cake layer, spread the chicken‑mayo filling, and finish with a thin layer of the chili‑garlic egg mixture. Keep the cake level by gently pressing with the back of a spoon.

   Time: PT15M

7. Prepare the Light Cream‑Cheese Icing

   Beat the softened cream cheese with 2 tbsp butter until smooth. Gradually add sifted powdered sugar and beat until fluffy. Add a pinch of salt to balance the sweetness.

   Time: PT10M

8. Frost and Garnish

   Spread the cream‑cheese icing over the top and sides of the assembled cake. Sprinkle chopped cilantro and, if desired, a few extra cucumber slices for color.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

18g

Carbohydrates

35g

Fat

22g

Fiber

2g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour
• Instead of Baking Powder: Baking Soda (use 1/2 tsp)
• Instead of Salt: Sea Salt
• Instead of Unsalted Butter: Margarine, Ghee
• Instead of Milk: Buttermilk, Almond Milk
• Instead of Eggs: Egg Substitute (1/4 cup each)
• Instead of Grated Cheese: Paneer (crumbled)
• Instead of Mixed Vegetables: Fresh mixed veg (steamed)
• Instead of Cooked Shredded Chicken: Cooked Turkey, Paneer cubes for vegetarian version
• Instead of Mayonnaise: Greek Yogurt (for lighter version)
• Instead of Black Pepper: White Pepper
• Instead of Chili Garlic Sauce: Sriracha, Homemade chili‑garlic paste
• Instead of Cucumber: Zucchini slices
• Instead of Cream Cheese: Mascarpone, Greek Yogurt (for lighter frosting)
• Instead of Powdered Sugar: Honey (use less)
• Instead of Fresh Cilantro: Mint leaves

Equipment Needed

• Mixing Bowl
• Whisk
• Spatula
• Measuring Cups
• Measuring Spoons
• 9‑inch Round Cake Pan
• Parchment Paper
• Oven
• Cooling Rack
• Knife
• Cutting Board
• Piping Bag (optional)

Critical Steps — Do Not Skip

• Ensuring the batter is not over‑mixed to keep the cake light.
• Baking each layer just until set; over‑baking makes the cake dry.
• Draining excess moisture from vegetable and chicken fillings.
• Keeping the chili‑garlic egg topping soft and spreadable.
• Leveling the layers before stacking for a stable cake.

Chef Tips from the Video

• Use room‑temperature ingredients for a uniform batter.
• For extra flavor, add a pinch of smoked paprika to the chicken mayo filling.
• Garnish with thin cucumber ribbons using a vegetable peeler for an elegant look.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 3 days.

Freezer: Wrap each layer separately in plastic and freeze for up to 1 month; thaw in refrigerator before assembling.

Room temperature: Do not leave at room temperature for more than 2 hours due to mayonnaise and egg content.

Make-Ahead Tips

• Bake the two cake layers a day ahead and store them wrapped in plastic.
• Prepare both fillings and the cream‑cheese icing up to 24 hours in advance; keep refrigerated.
• Assemble the cake no more than 2 hours before serving to keep the frosting fresh.

Frequently Asked Questions