" How delicious! Layer upon layer of exquisitely delicate sweetness blooms in the mouth like the unfurling petals of a flower! And it's different from the cake Sarge presented in one very distinct way!"
?!
The flavors explode not like a bomb but a firecracker! What a silky-smooth, mild sweetness!
"How were you able to create such a uniquely beautiful flavor?"
"See, for the cake, I used Colza oil, flour, baking powder... and a secret ingredient...
Mashed Japanese mountain yam!
That gave the batter some mild sweetness along with a thick creaminess. Simply mashing it instead of pureeing it gave the cake's texture some soft body as well.
Then there're the two different frostings I used! The white cream I made by blending into a smooth paste banana, avocado, soy milk, rice syrup and some puffed rice I found at the convenience store. I used this for the filling.
*Rice syrup, also called rice malt, is a sweetener made by transforming the starch in rice into sugars. A centuries-old condiment, it's known for being gentle on the stomach.
*
I made the dark cream I used to frost the cake by adding cocoa powder to the white cream."
"I see. How astonishing. This cake uses no dairy or added sugar. Instead, it combines and maximizes the natural sweetness of its ingredients to create a light and wonderfully delicious cake!"
"What?!"
"He didn't put in any sugar at all?!"
"But why go to all that time and effort?!"
"For the people patiently waiting to eat it, of course.
This cake was made especially for these people and for this season.
When it's hot and humid out... even if it's a Christmas Cake, I figured you'd all prefer one that's lighter and softer instead of something rich and heavy.
I mean, that's the kind of cake I'd want in this weather. "

― , 食戟のソーマ 34 [Shokugeki no Souma 34] (Food Wars: Shokugeki no Soma, #34)