When you think of cake, what does your mind conjure? Sponge? Chocolate? Maybe a generous spreading of jam, a dollop of cream. Lashings of buttercream icing, perhaps?
Well there’s a new food trend heading to the UK fresh from New York, and it’s set to challenge everything you thought you knew about cake.
Meet the Raindrop Cake.
Created by chef Darren Wong, who currently serves up the dessert at Smorgasburg in New York, the Raindrop Cake isn’t what you’d expect.
With no sponge, no jam and certainly no buttercream icing, the impressive jelly-like sweet looks like a wibbly, wobbly droplet of water, and appears to be completely translucent.
So what’s the deal? As explained by its creator, the Raindrop Cake is inspired by traditional Mizu Shingen Mochi (or Japanese water cake) from Japan. Darren also adds, somewhat temptingly, that ‘it’s a light, delicate and refreshing raindrop made for your mouth.’
Ooh! We like the sound of that.
Using just two ingredients – mineral water and agar powder – the delicate cake is super low in calories (although that of course changes depending on what toppings you add) and is served fresh from the fridge for the ultimate chilled refreshment.
Naturally, thanks to its incredibly interesting appearance, the Raindrop Cake has already taken off on social media with several chefs around the world now putting their own twist on Darren’s original recipe.
From roasted nuts and syrup to fresh fruit, condensed milk and chocolate drizzles, take a look at the Raindrop Cake in all it’s yummy glory...
Inspired by these jelly-like concoctions? Find everything you need to whip up your own individual creation at Asda.com