Savory Sucuk Breakfast Sheet Cake with Melted Cheese Step-by-step instructions

Before you start

Preheat the oven to 350°F (180°C). Grease a 9x9-inch baking pan or line it with parchment paper. Dice the sucuk sausage and bell peppers, and measure out the remaining ingredients. Have the extra sucuk slices and shredded cheese ready for topping.

Whisk the eggs, milk, oil, salt, and baking powder in a large bowl until frothy, then sift in the flour and mix until smooth. Fold in the diced sucuk and peppers, then pour the batter into the prepared pan.

Instructions

Mix the Batter

1. 1Whisk the Wet Base
   In a large bowl, whisk together the eggs, milk, oil, salt, and baking powder until the mixture is completely frothy and well combined.
   Look for The mixture should be light and foamy, with no streaks of egg yolk.
   Tip Whisk vigorously for about 1 minute to ensure the baking powder is evenly distributed.
2. 2Sift and Fold the Flour
   Sift the flour into the wet mixture and whisk until a smooth, thick batter forms. Make sure there are no lumps.
   Look for The batter should be thick but pourable, similar to a pancake batter.
   Tip Sifting the flour prevents lumps and makes the cake tender.
3. 3Add the Sucuk and Peppers
   Fold the diced sucuk and bell peppers into the batter until evenly distributed.
   Look for The sucuk and peppers should be evenly scattered throughout the batter.
   Tip Use a spatula to fold gently, so the batter stays airy.

The batter should be smooth, thick, and frothy, with no lumps. The sucuk and peppers should be evenly folded in, creating a speckled, colorful batter. It should look like a thick pancake batter, pourable but not runny. The aroma of garlic and spices from the sucuk will be noticeable.

Top and Bake

4. 4Top with Sucuk and Cheese
   Pour the batter into a greased baking pan. Scatter the extra sucuk slices and the shredded cheese evenly over the top.
   Look for The top should be covered with sucuk and cheese, leaving some batter visible.
   Tip Press the sucuk slices lightly into the batter so they stay on top while baking.
5. 5Bake the Sheet Cake
   Bake in a preheated oven at 350°F (180°C) for 25 minutes, until the cake is puffed, golden, and a toothpick inserted in the center comes out clean.
   Look for The top should be blistered and golden, and the cheese melted and bubbly.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the pan halfway through baking for even browning.

The top should be scattered with sucuk slices and cheese, with some batter visible between them. As it bakes, the cake will puff up and turn golden.

The cheese will melt and blister, creating a savory crust. The kitchen will smell of toasted bread and spiced sausage. A toothpick inserted in the center should come out clean.

Slice and Serve

6. 6Cool Slightly
   Let the cake cool in the pan for a few minutes before slicing.
   Look for The cake will firm up slightly as it cools.
   Tip Cooling for 5 minutes makes slicing easier and prevents the cake from crumbling.
7. 7Slice and Serve
   Slice the warm cake into fluffy squares and serve immediately, showing off the melted cheese stretch.
   Look for The squares should be fluffy and hold their shape, with cheese stretching as you lift.
   Tip Use a sharp knife to cut clean squares.

The cake should be slightly cooled but still warm. Slicing into squares should reveal a fluffy interior with visible pieces of sucuk and peppers. The cheese on top will stretch as you lift a piece. The texture should be tender and moist, not dry or crumbly. Serve immediately for the best experience.

Common mistakes

Overmixing the batter after adding the flour can make the cake tough and dense. Mix just until the flour is incorporated. Another common mistake is not sifting the flour, which can lead to lumps.

Also, be careful not to overload the top with too many sucuk slices—they can sink or burn. Finally, don't open the oven door too often during baking, as this can cause the cake to deflate.

How to tell it’s done

The sheet cake is done when it is puffed, golden brown on top, and a toothpick inserted into the center comes out clean. The cheese should be melted and bubbly, and the edges will be slightly crisp.

Because this recipe contains eggs, ensure the internal temperature reaches at least 160°F (71°C) for food safety. Let it cool for a few minutes before slicing, so the squares hold their shape.

• Egg dishes: 160°F (71°C) in the thickest part
• Ground meat: 160°F (71°C) in the thickest part