I got so many requests for savoury cakes. At that time , I couldn’t think about a recipe. I was thinking about it but I wanted a different look to that cake.

I always do a lot of window shopping. I was passing this bakery style cafe in a famous shopping centre and saw this egg stuffed cake. Firstly I thought it a slice. I read the note next to it. It was named as a vegetable and Egg cake. I didn’t want to buy it as it was so expensive and I haven’t had any appetite for a cake like that at that time too. But as usual I copied it in my head.

I started writing a recipe to give that look and a good taste. First time I failed. I did several changes and came out with this recipe. It melts in mouth and good to replace a meal or for lunch boxes with a sauce or even a chutney.


  • 200g Self raising Flour
  • 80g Butter
  • 1 Tsp Sugar
  • 1 Tblsp Corn Flour
  • 200g Sour Cream
  • 1/2 Tsp Salt
  • 1 Egg

For the Filling

  • 4 Boiled Eggs Chopped
  • 5 Spring Onions (Scallions) Chopped
  • Salt
  • Pepper


  1. Pre heat oven to 180c and Line a 4×4 or 5×5 inch cake pan.
  2. Add egg, butter , sugar, Corn flour, and flour with the sour cream in to a mixing bowl and mix well.
  3. Prepare the ingredients for the filling and add all together and toss it or mix it.
  4. Put half of the batter in to the tray and add the eggs on top. C over with the other half of the batter and bake on 180c about 30-40 min or until a skewer inserted comes out clean.


Posted by:The Culinary Corner

<p>Hi, I am Menaka. I was a teacher for 18 years and after migrating to Australia accidentally I found an amazing lady called ” Mary” who directed me to become a chef.I studied 3 years while working and became a qualified chef. After I studied about baking and hospitality management.<br /> My son is very enthusiastic in video editing and wanted me to start recording my cooking.Thats the beginning of you tube channel “The Culinary Corner”<br /> I am a full time employee. I record all the videos by my self.<br /> As a child I started helping and cooking with my granny and I used to experiment and trying various cooking styles. That led me in this path very smoothly. I still try to experiment and adjust recipes to move with this busy and globalised world.</p>

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