Pratique du Shadowing: The Most AMAZING Vanilla Cake Recipe - Apprendre l'anglais à l'oral avec la vidéo
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103 phrases
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Today I'm teaching you how to make the only vanilla cake recipe you'll ever need.
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And if you like this video, don't forget to hit that like button and subscribe.
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Hey, you're watching Preppy Kitchen, where I, John Cannell, teach you how to make delicious homemade dishes to share with your family and friends.
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This cake will be ready before you know it.
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So let's get started.
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First off, set your oven to 350 and prep your two eight -inch pans.
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You could also make this with three six -inch pans if you want.
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Gonna give the sides a nice bit of butter, little for the bottom, and then just place that sheet right there.
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A circle of parchment paper is your insurance for no broken or cracked cakes when they release.
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That is heartbreak.
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For this cake, we're using 2 1⁄2 cups or 280 grams of all -purpose flour.
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This cake will be the best if you measure your flour the right way, which is with a scale.
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If you're not using a scale, fluff the flour up and then sprinkle it into your measuring cup.
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Now we're adding 3 quarters of a teaspoon of salt and two and a quarter teaspoons of baking powder.
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Now we're gonna sift it up and whisk it out.
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Now we're gonna sift it out and whisk it up.
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Set it aside.
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Right, let's get that stand mixer.
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For this cake, we're using three quarters of a cup or 170 grams of room temperature unsalted butter.
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And room temperature means you can press into the butter and it'll yield to the touch.
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We're gonna cream the butter up so it is nice and smooth before we add the sugar.
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And while we cream it up, we can crack three eggs into a small bowl.
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You do not want any shells in your delicious vanilla cake.
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Our butter is nice and creamed up.
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You can always scrape the bowl down a little bit before you add another ingredient in.
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We want a homogenous mixture.
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Now we're gonna add one and two thirds cups of granulated sugar, that's 333 grams.
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Add it in while it's mixing.
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Increase to high and get it nice and fluffy.
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Mix for three minutes.
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Looks fluffy on top, but not so much on the bottom.
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So we're gonna scrape it down.
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Look at this, this is not fluffy.
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Just scrape it down and mix it up.
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Once it's light and fluffy, we're gonna add three eggs in one at a time.
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Let the first one incorporate before you add the next.
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Otherwise, you'll have an egg soup on top and solid butter on the bottom.
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Last egg.
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Now it's time for a tablespoon or 15 ml of a nice vanilla.
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This is the primary flavor in the cake, so, mmm, don't skimp on it, if possible. In you go.
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Yeah, the smell is amazing.
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One last scrape down, and then we're gonna add the dry mixture and the buttermilk in alternating batches.
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Bring that flour back.
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I also measured out one cup of buttermilk and just like with the eggs, if possible, everything should be room temperature.
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You don't wanna add ice cold ingredients into an oven because then the cake won't bake really evenly.
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You want it to bake nicely throughout so it's pretty flat.
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If you don't, you're gonna have a big dome on the top and the edges will be burnt.
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Okay, this looks beautiful.
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Really loose, light colored mixture.
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If it looks a little bit broken, don't worry.
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It's all gonna come together once we add the flour.
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As long as it's homogenous, you're in the right.
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We're gonna mix also on lowest speed.
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You do not wanna over mix cake batter.
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That will get you in trouble.
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Just sprinkle it in, let it mix a bit, and then add in a third of the buttermilk.
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repeat we're going to mix this until it's almost combined i do not want to see it fully mixed in
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because we're going to finish the cake batter off by hand
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right now there's a lot of chunks of flour probably some butter hanging out here there
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but we're going to use our spatula and bring this all together
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if you over mix your cake batter it'll look perfect
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when it comes out of the oven
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but as soon as it cools down it'll contract it'll be kind of gummy
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and tough and just not melt in in your mouth amazing.
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You do not want to develop the gluten.
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This is ready to go into our pans, so let's get those out.
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You should have just about 600 grams of cake batter per pan, so you can use a scale or eyeball it.
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Either way, I love using my scale.
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I'm only mentioning it because I actually get a lot of questions on how many grams of cake batter per pan, so that's the answer.
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Give your pans a quick tap just to get any big air bubbles out, and you can also tap the sides to help them level out
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and then they go into the oven at 350
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but i'm going to use cake strips
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because i like my layers to be perfectly flat with no trimming because that's wasted cake
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350 for about 30 minutes While my cake was cooling, I whipped up a batch of my simple vanilla buttercream.
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Click up here for that recipe.
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It is delicious and so easy.
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Right, before you use any buttercream, just use your spatula to press any air bubbles out so it decorates up nice and smooth.
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Transfer your frosting to a piping bag, and let's get to work.
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I'm working directly on a cake plate.
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Just add one dot of buttercream on the bottom.
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Place that cake layer in the center.
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and we're gonna cover this with a generous layer of buttercream frosting.
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Give it a quick smooth just to even it out.
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Pop that second layer on.
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Sometimes you'll wanna do a crumb coat because cakes can be crummy, but you don't really need to, so I'll show you.
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All you wanna do is cover the cake in one layer of buttercream, and then you can smooth it out.
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It's gonna look perfect.
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The key is really for the cake to be cool.
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Use an offset spatula and just smooth the top of the cake out.
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Smooth the side.
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This cake actually looks fine to me, but I'm gonna finish it off with a really easy spiral pattern.
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All you need is a rounded tip spatula or any implement and a cake turntable if you have one.
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Otherwise, smooth it out or swoop it up.
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Let's finish this off with a sprinkle of sprinkles to the sprinkle drawer.
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Confetti sprinkles are one of my favorite things just a few
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on the edge is all you need for a lot of
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cheer this is Brian's mom's birthday cake it's her birthday today she deserves all the treats she's really wonderful
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so I hope she likes it if you like this video check out my easy cake playlist.
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Happy birthday, Grandma.
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Should we take a bite?
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Okay, let's take a bite.
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How's it taste?
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Oh, yeah.
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Vocabulaire et conseils d’expression pour cette leçon
Cette leçon d’expression orale de niveau B1 s’appuie sur la vidéo « The Most AMAZING Vanilla Cake Recipe ». Les mots qui reviennent le plus souvent : cake, add, smooth, butter, mix. Cette vidéo contient 103 phrases et 1195 mots à répéter en shadowing. La partie parlée dure 6:56. Le locuteur parle à un rythme naturel d’environ 172 mots par minute, proche d’une conversation courante. Seuls 80 % des mots font partie des 3 000 mots les plus courants en anglais, le vocabulaire est donc exigeant.
Vocabulaire clé de cette vidéo
Les 15 mots les plus avancés de la vidéo, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| sprinkle verbe | /ˈspɹɪŋkəl/ | saupoudrer, asperger |
| flour nom | /ˈflaʊ.ə/ | farine |
| gram nom | /ˈɡɹæm/ | gramme |
| scrape verbe | /skɹeɪp/ | gratter, racler |
| spatula nom | /ˈspætjʊlə/ | spatule |
| vanilla nom | /vəˈnɪl.ə/ | vanille |
| oven nom | /ˈʌ.vn̩/ | four |
| buttermilk nom | /ˈbʌtɚˌmɪlk/ | babeurre |
| bake verbe | /beɪk/ | cuire |
| mixture nom | /ˈmɪkst͡ʃɚ/ | mélange |
| sift verbe | /sɪft/ | passer, tamiser |
| teaspoon nom | /ˈtiˌspun/ | cuillère à café, petite cuillère |
| whisk nom | /ˈwɪsk/ | fouet |
| ingredient nom | /ɪnˈɡɹiːdi.ənt/ | ingrédient |
| batch nom | /bæt͡ʃ/ | fournée |
Les verbes à particule que vous entendrez
| Mot | Prononciation | Sens |
|---|---|---|
| check out verbe | mater, regarder | |
| come together verbe | /ˈkʌm tʊˈɡɛðɚ/ | affluer, s’assembler |
| cool down verbe | /kuːl ˈdaʊn/ | se refroidir, refroidir |
Des phrases à répéter
Des phrases courtes et complètes de la vidéo, à réutiliser dans la conversation de tous les jours :
- Right, let's get that stand mixer.
- As long as it's homogenous, you're in the right.
- We're gonna mix also on lowest speed.
- I'm working directly on a cake plate.
- Should we take a bite?
La grammaire de cette vidéo
Les structures que le locuteur utilise le plus, avec les mots exacts de la vidéo :
| Structure | Dans la vidéo |
|---|---|
| Conseil avec « should » should + verbe — dire ce qu’il vaut mieux faire | should have · Should we take |
| Futur avec « going to » be going to + verbe — un projet ou ce que l’on voit venir | Gonna give · gonna sift · gonna cream |
| Futur avec « will » will + verbe — une décision, une promesse ou une prédiction | you'll ever need · will be · it'll yield |
| Présent continu am/is/are + -ing — ce qui se passe en ce moment | I'm teaching · you're watching · we're using |
Prononciation à surveiller
Le locuteur utilise 57 contractions et formes réduites, comme we're, gonna, don't. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « sh » et « zh »: preposition /ˌpɹɛpəˈzɪʃən/, dish /dɪʃ/
- Mots longs — placez bien l’accent: homogenous /həˈmɑd͡ʒɪnəs/, ingredient /ɪnˈɡɹiːdi.ənt/, preposition /ˌpɹɛpəˈzɪʃən/, incorporate /ɪŋˈkɔɹ.pɚ.eɪt/
Les sons difficiles pour les francophones :
- /h/ — il se souffle, il n’est pas muet: homogenous /həˈmɑd͡ʒɪnəs/, heartbreak /ˈhɑɹt.bɹeɪk/
- /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: mixture /ˈmɪkst͡ʃɚ/, homogenous /həˈmɑd͡ʒɪnəs/, batch /bæt͡ʃ/, parchment /ˈpʰɑɹt͡ʃmənt/, chunk /t͡ʃʌŋk/
- /r/ anglais — langue recourbée, sans frotter la gorge: sprinkle /ˈspɹɪŋkəl/, gram /ˈɡɹæm/, scrape /skɹeɪp/, ingredient /ɪnˈɡɹiːdi.ənt/, frost /fɹɔst/
Comment s’entraîner avec cette vidéo
- Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
- Commencez à la vitesse 0,75×, répétez phrase par phrase, puis revenez à la vitesse normale quand cela devient facile.
- Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme sprinkle, flour, gram.
Qu'est-ce que la technique du Shadowing ?
Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.