シャドーイング練習: The Most AMAZING Vanilla Cake Recipe - 動画で英語スピーキングを学ぶ
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103 文
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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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このレッスンの語彙とスピーキングのポイント
このB1レベルのスピーキングレッスンは、動画「The Most AMAZING Vanilla Cake Recipe」を教材にしています。 繰り返し出てくる語は次のとおりです：cake, add, smooth, butter, mix。 この動画には、シャドーイング用の文が103文、単語が1195語あります。 音声の長さは6:56です。 話す速さは1分あたり約172語で、日常会話に近い自然なペースです。 英語の頻出3,000語に含まれる単語は80%だけなので、語彙は難しめです。
この動画の重要語彙
動画の中で特に難しい単語15語を、発音と意味つきで紹介します。
| 単語 | 発音 | 意味 |
|---|---|---|
| sprinkle 動詞 | /ˈspɹɪŋkəl/ | 蒔く, 播く |
| flour 名詞 | /ˈflaʊ.ə/ | 穀粉, 小麦粉 |
| gram 名詞 | /ˈɡɹæm/ | グラム |
| scrape 動詞 | /skɹeɪp/ | 削る, 擦る |
| spatula 名詞 | /ˈspætjʊlə/ | 箆, スパーテル |
| vanilla 名詞 | /vəˈnɪl.ə/ | バニラ |
| oven 名詞 | /ˈʌ.vn̩/ | オーブン |
| buttermilk 名詞 | /ˈbʌtɚˌmɪlk/ | バターミルク |
| bake 動詞 | /beɪk/ | 焼く |
| teaspoon 名詞 | /ˈtiˌspun/ | ティースプーン, 茶匙 |
| whisk 名詞 | /ˈwɪsk/ | 泡立て器 |
| ingredient 名詞 | /ɪnˈɡɹiːdi.ənt/ | 成分, 原材料 |
| batch 名詞 | /bæt͡ʃ/ | ひと焼き分 |
| frost 名詞 | /fɹɔst/ | 霜 |
| bubble 名詞 | /ˈbʌbəl/ | 泡 |
動画に出てくる句動詞
| 単語 | 発音 | 意味 |
|---|---|---|
| check out 動詞 | 試験する, 検査する | |
| cool down 動詞 | /kuːl ˈdaʊn/ | 冷める, 冷える |
繰り返し練習したい文
動画に出てくる短く完結した文です。日常会話でそのまま使えます。
- 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?
この動画の文法
話し手がよく使っている文型を、動画の実際の表現とともに紹介します。
| 文型 | 動画での表現 |
|---|---|
| 「should」による助言 should + 動詞 — したほうがよいことを伝える | should be · should have · Should we take |
| 「going to」の未来表現 be going to + 動詞 — 予定や、起こりそうだと分かること | Gonna give · gonna sift · gonna cream |
| 「will」の未来表現 will + 動詞 — その場の決定、約束、予測 | you'll ever need · will be · it'll yield |
| 現在進行形 am/is/are + -ing — 今まさに、または最近起きていること | I'm teaching · you're watching · we're using |
注意したい発音
話し手はwe're, gonna, don'tなど、短縮形や弱形を57回使っています。聞こえたとおりの短い形で発音しましょう。
- 「sh」と「zh」の音: preposition /ˌpɹɛpəˈzɪʃən/, dish /dɪʃ/
- 長い単語（アクセントの位置に注意）: homogenous /həˈmɑd͡ʒɪnəs/, ingredient /ɪnˈɡɹiːdi.ənt/, preposition /ˌpɹɛpəˈzɪʃən/, incorporate /ɪŋˈkɔɹ.pɚ.eɪt/
日本語話者が苦手な音：
- /r/ と /l/ の区別 — /l/ は舌先を歯茎につけ、/r/ はどこにもつけない: sprinkle /ˈspɹɪŋkəl/, granulate /ˈɡɹæn.jul.eɪt/, spiral /ˈspaɪɹəl/
- /v/ — /b/ にならないように、上の歯を下唇に当てる: vanilla /vəˈnɪl.ə/, oven /ˈʌ.vn̩/, evenly /ˈiːvənli/, flavor /ˈfleɪvə/
- /f/ — 「フ」ではなく、上の歯と下唇で出す: flour /ˈflaʊ.ə/, sift /sɪft/, frost /fɹɔst/, confetti /kənˈfɛ.ti/, offset /ˈɔf.sɛt/
この動画での練習方法
- まず声を出さずに動画を最後まで聞き、知らない単語をメモします。
- まず0.75倍速で一文ずつシャドーイングし、慣れてきたら通常の速度に戻します。
- 自分の声を録音して元の音声と比べます。sprinkle, flour, gramなどの単語に特に注意しましょう。
シャドーイングとは？英語上達に効果的な理由
シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。