Shadowing Practice: The Most AMAZING Vanilla Cake Recipe - Learn English Speaking with Video
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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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Woordenschat en spreektips bij deze les
Deze spreekles op niveau B1 is gebaseerd op de video “The Most AMAZING Vanilla Cake Recipe”. Deze woorden komen het vaakst terug: cake, add, smooth, butter, mix. Deze video bevat 103 zinnen en 1195 woorden om na te spreken. Het gesproken deel duurt 6:56. De spreker praat in een natuurlijk tempo van ongeveer 172 woorden per minuut, dicht bij een alledaags gesprek. Slechts 80% van de woorden hoort bij de 3.000 meest gebruikte Engelse woorden, dus de woordenschat is pittig.
Belangrijke woorden in deze video
De 15 moeilijkste woorden uit de video, met uitspraak en betekenis:
| Woord | Uitspraak | Betekenis |
|---|---|---|
| sprinkle werkwoord | /ˈspɹɪŋkəl/ | sprenkelen |
| flour zelfstandig naamwoord | /ˈflaʊ.ə/ | meel, bloem |
| batter werkwoord | /ˈbætə/ | inslaan, rammen |
| gram zelfstandig naamwoord | /ˈɡɹæm/ | gram |
| scrape werkwoord | /skɹeɪp/ | schrapen |
| spatula zelfstandig naamwoord | /ˈspætjʊlə/ | spatel |
| oven zelfstandig naamwoord | /ˈʌ.vn̩/ | oven |
| buttermilk zelfstandig naamwoord | /ˈbʌtɚˌmɪlk/ | karnemelk, botermelk |
| bake werkwoord | /beɪk/ | bakken |
| mixture zelfstandig naamwoord | /ˈmɪkst͡ʃɚ/ | mengen |
| sift werkwoord | /sɪft/ | ziften |
| teaspoon zelfstandig naamwoord | /ˈtiˌspun/ | theelepeltje, theelepel |
| whisk zelfstandig naamwoord | /ˈwɪsk/ | garde, klopper |
| ingredient zelfstandig naamwoord | /ɪnˈɡɹiːdi.ənt/ | ingrediënt |
| batch zelfstandig naamwoord | /bæt͡ʃ/ | lot |
Phrasal verbs die je zult horen
| Woord | Uitspraak | Betekenis |
|---|---|---|
| check out werkwoord | onderzoeken | |
| come together werkwoord | /ˈkʌm tʊˈɡɛðɚ/ | bijeenkomen, samenkomen |
| cool down werkwoord | /kuːl ˈdaʊn/ | afkoelen, koelen |
Zinnen om te herhalen
Korte, volledige zinnen uit de video die je in alledaagse gesprekken kunt gebruiken:
- 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?
Grammatica in deze video
De structuren die de spreker het meest gebruikt, met de exacte woorden uit de video:
| Structuur | In de video |
|---|---|
| Advies met “should” should + werkwoord — zeggen wat een goed idee is | should have · Should we take |
| Toekomst met “going to” be going to + werkwoord — een plan of iets dat je ziet aankomen | Gonna give · gonna sift · gonna cream |
| Toekomst met “will” will + werkwoord — een besluit, belofte of voorspelling | you'll ever need · will be · it'll yield |
| Present continuous am/is/are + -ing — iets dat nu of in deze periode gebeurt | I'm teaching · you're watching · we're using |
Uitspraak om op te letten
De spreker gebruikt 57 samentrekkingen en verkorte vormen, zoals we're, gonna, don't. Spreek ze kort uit, zoals je ze hoort.
- De klanken “sh” en “zh”: preposition /ˌpɹɛpəˈzɪʃən/, dish /dɪʃ/
- Lange woorden — let op de klemtoon: homogenous /həˈmɑd͡ʒɪnəs/, ingredient /ɪnˈɡɹiːdi.ənt/, preposition /ˌpɹɛpəˈzɪʃən/, incorporate /ɪŋˈkɔɹ.pɚ.eɪt/
Klanken die Nederlandstaligen lastig vinden:
- Stemhebbende eindmedeklinker — /b/, /d/, /g/, /z/, /v/ niet verscherpen: subscribe /səbˈskɹaɪb/, yield /jiːld/
- /æ/ — opener dan de Nederlandse “e”: batter /ˈbætə/, gram /ˈɡɹæm/, spatula /ˈspætjʊlə/, batch /bæt͡ʃ/, granulate /ˈɡɹæn.jul.eɪt/
- /g/ — een harde plofklank, geen Nederlandse “g”: gram /ˈɡɹæm/, ingredient /ɪnˈɡɹiːdi.ənt/, granulate /ˈɡɹæn.jul.eɪt/, gluten /ˈɡluːtən/
Zo oefen je met deze video
- Luister de hele video één keer zonder te spreken en noteer de woorden die je niet kent.
- Begin op 0,75× snelheid, spreek zin voor zin na en ga terug naar normale snelheid zodra het makkelijk gaat.
- Neem jezelf op en vergelijk met het origineel; let daarbij op woorden als sprinkle, flour, batter.
Wat is de Shadowing-techniek?
Shadowing is een wetenschappelijk onderbouwde taalleermethode die oorspronkelijk is ontwikkeld voor professionele tolkentraining en gepopulariseerd door polyglot Dr. Alexander Arguelles. De methode is eenvoudig maar krachtig: je luistert naar native Engelse audio en herhaalt het onmiddellijk hardop — als een schaduw die de spreker volgt met slechts 1–2 seconden vertraging. In tegenstelling tot passief luisteren of grammaticadrills, dwingt shadowing je hersenen en mondspieren om echte spraakpatronen tegelijkertijd te verwerken en te reproduceren. Onderzoek toont aan dat het de uitspraaknauwkeurigheid, intonatie, ritme, verbonden spraak, luisterbegrip en spreekvaardigheid aanzienlijk verbetert — waardoor het een van de meest effectieve methoden is voor IELTS Speaking-voorbereiding en echte Engelse communicatie.