Did you do a double-take when you saw the title of this post? No, that’s not a typo. Yes, this is a savory cake complete with a savory mayonnaise-based frosting and vegetable flowers to decorate!
So, a few weeks back, a challenge was presented to me to come up with a creative dish using Kewpie mayonnaise. I wracked my brain for something that would fit the brief of creative AND easy. I wondered if it was possible to make a savory cake with mayonnaise serving as the frosting.
A quick Google search revealed that there was already such a thing as a Swedish Sandwich Cake. But I wanted to do something a bit different, something that would best suit my palette. Borrowing from the concept of the Swedish bread cake and combining it with my own ideas, this no-bake sandwich cake was born!
I submitted this no-bake sandwich cake as my entry for the “Feast on Flavor” conducted by my friend Anjala (The Food Snaps) and Finch Trading Pvt. Ltd. with the key ingredient to be used being Kewpie mayo (more about this later). And with the greatest pleasure do I say that I won!
The best part about this no-bake sandwich cake is that it is something that is completely new, but also not. Sandwiches are very much a “common” food, and everyone has their favourite way of making and eating them. By giving it a little twist, you are able to completely transform the humble sandwich into something amazing while also leaving the best parts of it unchanged. Imagine this as the centerpiece at a afternoon tea or evening party. It would totally wow your guests! This no-bake sandwich cake could even be an unconvential birthday cake for someone who doesn’t like sweet things.
What are the ingredients needed to make this No-Bake Sandwich Cake?
This sandwich cake actually has no exact recipe. It is entirely customizable according to what you want your cake to look or taste like. You can make it in any shape or size, fill it with any of your favorite things to put inside a sandwich, and have as many layers as you like! Here are the ingredients you need to make an awesome bread cake.
Sandwich Bread + Butter or Margarine
For my cake, which was made to the size of a 6″ pan and had 8 layers, I ended up using one and a half loaves. You can use more or less to adjust the size of your sandwich cake. And of course, some butter to slather on your bread is a must!
On a side note, if you are an avid bread baker, you could even consider baking your own bread in the shape that you desire your cake to be. That way, you can just slice it up into layers and filling it like you would any regular cake!
Check out these posts if you are interested in breadmaking:
You can use just one filling, two, or as many as your heart desires. Creamy fillings would be better suited since they provide a buttercream-like texture, but don’t let that stop you from adding some crunch through chopped nuts or some leafy greens if you like.
Since I wanted a distinct difference in the layers, I focused on bringing out the natural colors in each of my fillings. I used two fillings for my cake, roughly 2 cups of each.
The yellow layer is creamy chicken & onion. I made it by cooking some chicken which was marinated in chili powder, salt, ginger-garlic paste, and salt. Once cooked, I shredded the chicken in an onion chopper so I could get some really small pieces. Similarly, I chopped some onion in the chopper into really small cubes and sauteed it with salt, ginger-garlic paste, chili powder, and turmeric. Once it was cooked, I added the shredded chicken and some chopped spring onions and finished it off with some Kewpie mayo.
The pink layer is a quick roasted beetroot hummus. I cooked some beetroot and pureed it alongside some boiled chickpeas, sesame seeds, garlic, salt, pepper, olive oil, and some cold water to adjust the consistency. Note that this isn’t a proper hummus. Just a quick one I threw together. I finished this layer off with a black pepper mayonnaise.
I made the savory frosting by combining equal parts of some homemade cream cheese and Kewpie mayonnaise and blending it until smooth. You can even use only mayonnaise as well. I did not flavor this as I wanted it to remain white, but you can add a bit of food color or something like chili powder to decorate as you like.
What is Kewpie Mayonnaise?
Kewpie mayonnaise is an iconic product that is loved by all in Japan – and I can see why! This mayo is made with just egg yolks (as opposed to a traditional mayo which uses whole eggs) and that gives it a richer taste. Because of this, it is creamier and smoother than regular mayonnaise, making it the perfect frosting-replacement in a savory cake!
You can, of course, use any mayonnaise you like. Make sure to whip it a bit to make it creamy and smooth.
What Are the Steps to Make a Sandwich Cake at Home?
As I said, “easy” was a key focus of mine when developping this recipe, and therefore, once the fillings have been made, the assembly of it shouldn’t take you longer than 30 minutes (45, if you are being ambitious with the decoration)!
Building this sandwich cake is pretty simple. You just line a container with cling film and start layering the bread and filling until either or both run out. A sqaure or rectangle cake would be easiest to build, but don’t let that stop you from thinking out of the “box”!
Once the cake is constructed, it is left to chill for a short while before being turned out and decorated as you like.
Here’s a video of how I made my sandwich cake.
Here’s the step-by-step guide to making a no-bake sandwich cake at home:
No-Bake Sandwich Cake
Prep Time: 60 min
Cook Time: 0
Yield: 6-8 pieces
Step 1: Prepare fillings.
- You can choose your favorite sandwich fillings. See above (or click here) for more details about this and also to see what fillings I used and how I made them.
Step 2: Make the savory frosting.
- 1/2 cup Kewpie mayonnaise or regular mayonnaise,
- 1/2 cup cream cheese (optional),
- salt, pepper, and other seasonings (optional)
- Blend the mayonnaise and cream cheese together until it forms a creamy and smooth mixture. Taste and adjust with any flavorings you like.
Note: this makes 1 cup of frosting, which was enough for a 6″ cake with 8 layers. You may need more or less depending on the size of your cake, as well as how much “frosting” you use.
Also, note that you can use mayonnaise alone as the frosting as well. In that case, you will need double the amount.
Step 3: Build the cake and chill.
- 1-2 loaves of sandwich bread, crusts cut off,
- Butter or margarine, to spread,
- approx 4 cups total of whatever fillings you choose
- Start by lining a cake pan or any other container with cling film.
Note: the shape of whatever container you choose is the shape your cake will be.
- Smear some of the savory frosting on the base and begin building the layers in this order: bread, butter, filling, bread, butter, filling, and so on. Make sure the first and last layers of the sandwich cake are bread.
Note: You can make the cake any shape and any size. A square cake would be easier than a circular one in regards to getting the pieces of bread to fit in. Watch the video above to see how I made my circle cake.
- Once you have reached the desired size, or when you have run out of bread and/or filling, cover the complete cake and refrigerate for about 30-60 minutes.
Step 4: Frosting and decoration.
- Mayonnaise frosting,
- other decorations like herbs, vegetable garnishes, etc.
- Turn the cake out onto a plate and remove the cling film.
- Cover the cake with the mayo frosting and decorate it however you like. I have made some vegetable flowers. To see how I made the large beetroot flower, click here to see my mango rose tutorial which was the same technique used here. For the smaller beetroot and cucumber flowers, I just used a vegetable peeler to cut a long thing strip and then rolled it up tightly.
- Slice and serve it up!
– The measurements given here yielded a 6″ cake with 8 layers. Adjust as needed if you intend on making a bigger cake.
– Please read the notes above for more detail.
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Have you made this recipe? I would love to hear your feedback in the comments below! I would also love to hear your thoughts, questions, or doubts.
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