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  • - All right, you guys, this is it.

  • This is my finished product.

  • Isn't that crazy?

  • I'm just kidding.

  • This is an actual sponge.

  • Hey, guys, this is Inga,

  • and today I'm gonna be making

  • the amazing edible dish sponge cake.

  • So I know the concept in itself sounds a little bit crazy,

  • but with the everything is cake phenomenon

  • that's been happening lately,

  • where literally everything is cake,

  • I guess I shouldn't be too surprised

  • that there is also a dish sponge that is actually cake.

  • I actually first heard about this cake

  • when one of you sent me a message on Instagram,

  • and I just remember being so completely blown away

  • by how much it looks like an actual dish sponge,

  • like literally like this.

  • And when I did a poll asking you guys if I should make it,

  • most of you said "yes,"

  • and that is why I am here today to make it happen.

  • So I know that Emma from Emma's Goodies

  • and Emmy from emmymadeinjapan have done this cake before.

  • Emma even came up with this lovely lemon cake recipe

  • that I think looks so good,

  • but after doing some more research,

  • I found out that the first person who actually invented

  • and created this edible dish sponge cake concept

  • is actually a pastry chef from the UK

  • who's also known as a food illusionist.

  • So I decided to give him a call

  • and ask him all about how he first came up with this.

  • - Hi, my name is Ben Churchill

  • known as the Food Illusionist.

  • I've been creating food illusions online.

  • I've been doing mainly sort of more traditional

  • like mirror-glazed apples, beet root cakes,

  • a lot of TV and video, things like that.

  • I thought, why don't I make something

  • that looks so unappealing to people, so disgusting,

  • but hides some nice flavors in there?

  • So I thought, why not do a sponge,

  • in other words, a sponge as sponge cake?

  • - That kind of reminds me of how

  • there's that everything is cake phenomenon

  • that's happening right now.

  • What do you think about that?

  • - I think it's great.

  • It's highlighting all this art that's going on.

  • It's enabling people to push the boundaries.

  • People are thinking outside the box.

  • - Could you also maybe run me through the process

  • of how you make this sponge cake?

  • - The main body of the sponge is an olive oil cake.

  • It's got a bit of food coloring,

  • green food coloring; that's for the scrubby bit.

  • It doesn't matter what that looks like,

  • 'cause that's going to get crumbled up.

  • You don't lose any of the flavor.

  • If anything, it gives you a different texture of cake.

  • Foam made out of lemon juice.

  • You can't tell it from normal washing up foam.

  • Do you know what I mean?

  • It's so realistic.

  • And then it's finished off with an apple puree.

  • It's drizzled over it, like washing up liquid itself,

  • and just do a bit of a scratch in on the top.

  • It depends what look you're going for.

  • If you want to used sponge, you do that.

  • If you want a fresh sponge, you just keep it nice and flat.

  • - Since I'm gonna be trying to recreate this sponge cake

  • at home, and I also want other people

  • to be able to recreate this, do you have any tips for us?

  • - It's just taking your time a bit, really.

  • Don't sweat over the things

  • that are gonna come together in in the big picture.

  • You enjoy it as much as they can.

  • - Do you think that I'll be able to make it, no problem?

  • - You'll have fun with it, definitely.

  • I hope so anyway.

  • - I'm actually really, really excited

  • about making this happen.

  • Food illusions are just so cool.

  • For the most part,

  • I will be following Chef Ben's recipe.

  • It's going to be an olive oil cake,

  • an apple puree dish soap situation.

  • For the soapy foam part,

  • I'm gonna be following Emma's meringue-based recipe.

  • All right, with that said,

  • let's get to making the cake batter.

  • In my bowl here,

  • I'm gonna just crack in four eggs really quickly.

  • And I'm just gonna go ahead and add in the sugar,

  • quite a bit of sugar,

  • but we're trying to make a dish sponge edible and tasty,

  • so I guess more sugar is a good thing.

  • Just whisk it together.

  • That is looking pretty good.

  • The next step is actually to add in your olive oil,

  • and the trick to making a really good olive oil cake

  • is actually to buy really good olive oil.

  • So I basically went out and bought the fanciest olive oil

  • I could find.

  • The olive oil is essentially substituting your butter.

  • It smells really good.

  • I'm gonna add in some flour as well.

  • All of it.

  • Some baking powder.

  • Mix that in together carefully.

  • I'm also going to add in a little bit of vanilla.

  • And of course, lemons zest.

  • I'm getting this sticky, viscous batter.

  • And what I'm going to do is actually separate some of it out

  • so I can dye one part yellow and one part green.

  • So I'm just pouring a little bit.

  • I'm going to add some lime zest to the green cake batter.

  • Now, for the fun part of dyeing the cake batter.

  • Just going to add that right in,

  • just to make sure that it actually comes out

  • a more vibrant yellow.

  • Am I going to get green?

  • I think this is good to go on my yellow and my green.

  • I'm gonna put them into two separate cake pans.

  • Beautiful yellow color.

  • Gently smoothing it out a little bit.

  • Green cake is going in.

  • This one doesn't have to be as perfect.

  • I am going to go ahead and pop these in the oven.

  • So now I'm just gonna let it bake and cool,

  • and in the meantime,

  • I am gonna work on the apple puree dish soap,

  • which sounds, again, super bizarre, but is very interesting.

  • I'm gonna start off with my lemon juice.

  • And I'm gonna add my sugar, a good amount of sugar.

  • Some diced apples.

  • I'm also going to add in some baked apples,

  • since the one that Chef Ben did

  • was actually a baked apple puree.

  • Just start blitzing everything.

  • (mixer whirring)

  • Once it looks like this,

  • I'm gonna add in my green food coloring,

  • the classic color of dish soap.

  • (mixer whirring)

  • Okay, this is my dish soap.

  • So over here, my cakes have cooled.

  • The yellow one is this big yellow pillow,

  • and the green looks kind of grimy and,

  • you know, like a sponge, which I guess is kind of the point.

  • Let's start off by trimming the yellow.

  • That looks like a pretty spongy yellow.

  • Cutting the side.

  • Trim off the top and the bottom.

  • Lining it up to make sure they're exactly the same size.

  • I promise this is a clean sponge.

  • Trim this part off.

  • This texture is already like kind of really spongy-looking

  • in a kitchen sponge kind of way.

  • We're gonna put these aside.

  • Oh my God,

  • I almost threw my sponge cake in the kitchen sick

  • 'cause I thought it was an actual sponge.

  • So here's what the green one looks like.

  • Right now, these brown bits kind of just look like

  • dirty bits on a sponge.

  • I'm going to go with Chef Ben's method

  • of crumbling up his green cake

  • so we can essentially pile it up on the yellow cake.

  • I have all my crumbled green cake here.

  • Honestly, it looks a little bit like moss right now.

  • And then I also have my sponge.

  • Now that I have the two parts ready,

  • I'm just gonna scoop my little green bits on top,

  • press it down, like so,

  • so it almost looks like a used sponge.

  • This also helps make sure that it's just a thin layer.

  • It doesn't have to be perfect

  • because sponges are not perfect either.

  • Do a final press.

  • This is what I have right now, and it looks insane.

  • It actually looks like a sponge.

  • This is crazy.

  • So this is one of the ones I have that's used, right?

  • I am going to now plate it up really quick

  • with my detergent and also whip up some foam.

  • And making the foam is fairly easy.

  • I'm using some pasteurized egg whites,

  • two tablespoons of sugar, and a little bit of lemon juice.

  • A splash of vanilla.

  • Now I can go ahead and whip it up.

  • (mixer whirring)

  • We're just trying to get it foamy.

  • That's already looking very dish liquidy.

  • Going to now pull my cake back in here.

  • So I'm gonna go ahead and add some foam on top.

  • I'm just gonna drop it right on there.

  • That looks like actual foam.

  • That's my dish soap.

  • That is actually crazy.

  • This is crazy. Look at this foam.

  • It is so realistic.

  • It actually looks like a really soapy kitchen sponge.

  • I am truly in awe.

  • I don't know if this is a bad thing to say,

  • but it really just looks both amazing and disgusting

  • at the same time.

  • It looks like somebody left a used sponge on a plate.

  • The title of my dish sponge cake,

  • "It is time to get a new sponge."

  • So for comparison purposes,

  • can you tell which one is real and which one is fake?

  • This is insane.

  • I truly think that this is so fun,

  • the idea of like making something look like what it isn't.

  • I'm sending a picture to Chef Ben to see if he approves.

  • And he approves.

  • Yes.

  • A real test, of course, too is also to actually make sure

  • that it is enjoyable.

  • I'm gonna take a little bit of the... ooh, hoo, hoo!

  • This texture even feels like foam.

  • Cut right in here.

  • It really just tastes like olive oil cake

  • with a bit of the apple sweetness and a little bit of lemon,

  • but I really do think the biggest draw here

  • is being able to tell somebody that you ate a dish sponge.

  • This was super fun.

  • Thank you guys so much for suggesting

  • that I give this a try.

  • I hope you guys enjoyed this video,

  • that you'll give this a shot too,

  • and I will see you guys soon.

  • Bye.

  • (gentle music)

- All right, you guys, this is it.

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B1 sponge cake dish sponge cake foam olive oil

I Made An Edible Dish Sponge Cake

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    林宜悉 posted on 2020/10/23
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