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Do you remember the Raindrop Cake that broke the internet a few years ago? The unreal-looking water cake started its life in Japan in 2014, then made its rounds on Instagram, landing in Brooklyn's Smorgasburg market, where it launched a worldwide jiggly water cake craze.
Well it looks like it's about to make a comeback.
Watch the latest from Bon Appétit where senior food editor Molly Baz attempts to make the famous Raindrop Cake. She adds her spin to it, naturally, going for a peanut butter and jelly flavour combo.
Baz gets a little help by the founder of Raindrop Cake, Darren Wong, as well as a little lesson on pH levels with a scientist.
What does pH have to do with the cake? That's because the raindrop cake uses just two ingredients as a base: water and agar (a gelatin obtained from seaweed). The key to a successful water cake is the pH of the water which should be between 5 - 6. Any lower, and it will cause the agar to break down.
Read: The science of agar agar
There are other useful tips in the video, so watch till the end.
Curious to try it at home? Here's another how-to on the raindrop cake: Make your own raindrop cake
Check out the wonderful jiggly water cake on Instagram, where, from the 'likes' of these posts, it looks like it never quite left us anyway.
