 Okay, hopefully you can hear me. We are live. I think it's time. What time is it? Oh, I'm a little bit early, because I'm not quite ready. Surprise! Oh, okay. I don't have this angled gray. You can see my messy kitchen. Here we go. Okay, let me just make sure that I can go down and show you what I'm doing. Yep, there we go. I always have a different setup every week. Why do I do that? Don't know. But I'm just getting the pans ready. Oh, I hate all the overlap, you know, of the paper, so I'm just trimming it up. How is everyone? Where are you joining me from? I'm just trimming this up. I hate trying to get it to stay in there as well, as like, okay. Trimming it. So, do you guys know what we're making today? Do you guys see any of my social posts today? Just let me know if you can hear me. Hopefully you can. Okay, so I'm just putting the paper in the pan. That's what I'm doing. And it says we need a little bit of flour in there. But of course, my shooter is sitting on top of the flour bin. So, let's see. Stick. Oh, so much. Is there like a better way of doing this? Like cutting all this paper up. What the heck is that sticking in there? Okay. Anything. Trying to get the damn paper to stay. What I normally do is put a little bit of the cooking oil in the bottom, and it sticks to it, right? But I don't know why it's not working. Probably because I was pushing the goal live. So, yeah. Here we are. Here we are. Guess what we're making today. We are making, hold up. Is it time to start? Yeah. 115. We're starting. Here we go. The three minutes sponge. Welcome to my cooking with Edmunds cooking class. Not a professional baker, but someone who has baked for 75 years. And I love it. So, but these are recipes I've never made. So why doing this? Because I'm an American living in New Zealand, and I'm going through the Edmunds cookbook. And I'm going to be, after being here for seven years, how many recipes I have never tried. And today we are trying the three minute sponge. Yep. I have lived, it's true in New Zealand for seven years and have never made a sponge because it's, I don't know. We don't really make sponge cakes in America, or at least where I'm from in America. It's a big country. So not trying to summarize it for everybody, but we're going to make the three, three minute sponge today because that's what we have time for. And, and drum roll. My daughter's birthday is today. And I was like, oh, well we should make a cake. Cause then it's like teal two birds with one stone. Right. Cause you know, I don't get time for all of this. So we're going to make the three minute sponge. Now for all of you non-New Zealanders. So there's different things you can do. You can take the sponge and you can make all the things with it. You can take the sponge and it's my lighting that good. Hold on. Let me just move my light. I normally do testing and I didn't. Cause this is how my day is going. Let me just turn it up a little bit brighter. There we go. Is that any better? Is that any better? Do I look any better? No, I don't. Here we go. Lovely getting older. Okay. So I'm going to make a sponge cake. And this is what New Zealanders do with it. Correct me if I'm wrong. Cause I have never made it before. But like they put the, like you can have it with like just some powdered sugar on top and some jam and cream, serve it like that. You can put cream in between the layers. And that's what I have. I have gotten some fresh berries. So I'm going to do cream between the layers and then cream on top with some berries and some powdered sugar because let's load up. So it's a little bit easier than having to make frosting and frost a whole cake. So that's what we're going to make today. Sponge cake. Let's see. And it says three minutes sponge, although it says 15 to 20 minutes in the oven. As you know, my oven is a hot oven. So it won't even take that long. And then I just thought we could make the cream. And because in the US, we use a lot of cool whip, which is fake cream. In New Zealand, cool whip doesn't exist. So I don't know what that is. Okay. So go ahead and comment. Give me tips. Tell me what to do. Tell me what I'm doing wrong. This is the first collaborative cooking show of all time where the audience tells me what I'm doing wrong and also probably an odd in which the baker is baking something they've never made. I mean, there are some TV shows like that, like the horrible baker, like why would I watch somebody that doesn't know what they're doing? Oh, gosh, you can see my kid. See, like, okay, I got all the doors open because nobody's home. So yay, nobody's home, nobody's home. It's so quiet in here. It's like amazing. I love it. If you guys have a lot of kids, then you know what I mean. So let's start making our sponge. We can get it in the oven and then we can chat a little bit more. Please post any questions you have. Traveling to New Zealand, moving to New Zealand, questions about New Zealand, or anything else because I know about a lot of things. Okay. First we have flour and sugar together and it says just mix well. So that's what I'm doing. I'm mixing it well. So we have a what? One and a half cups of flour and one cup of sugar in here. Shoot, I didn't get the eggs out. Okay. And where's the, hold up. Yes, the butter is melted. I forgot to put that in. Don't look at the microwave. Okay. Here we go. Okay. Eggs, eggs. So it says, hold up. I'm going to read this because if I don't and I'm talking too much and then I mess it all up. Yeah. So countdown have their own brand. Yes. Like this, this, like this. This, I mean it's not the countdown brand, but, but even this is has actual cream in it. I'm talking about cool whip is not even real at all. Is this, isn't this real? As cream and skim milk powder and sugar. So that I have to, because you know, I'm American and that's what happens. Okay. So hold up. So I mixed these nice, which I did break the eggs followed by the melted butter and milk beat hard, beat hard for three minutes. Okay. This is what I like to do. This is my little trick. Take a paper towel. I don't know. A lot of Kiwi kitchens don't have paper towels. I don't understand it, but you do you, you do you. Okay. One egg. Here, I should put this down. We're going to cook now. One egg. Look at this professional. Look at that. One handed. Can you do that? Oh, so impressive. And then. Now a lot of people talk about, like, have you guys experienced the shortage of eggs? I haven't really had experienced that. Okay. And then three. So three. And then it calls for 50 grams of melted butter. Boom, boom, boom. And then two tablespoons of milk, which I've already done for you. I don't know that it's whole milk. I think that's what I'm talking about. I think that's what I'm talking about. I think that's what I'm talking about. I think that's what I'm talking about. It's whole milk. I think that it's the 1% milk. It's in between. So probably not the best for baking. Here we are. This is what I have. Welcome. Okay. So I'm just going to mix this a little bit before I start the mixer. Please let me know if you have any tips because I've never done this before. Okay. So once we do this, okay, hold on. I'm just going to read this. So once I beat this for three minutes, I fold in the baking powder, which I have here. It is two teaspoons. So here we go. Okay. Now we're working. It's plugged in. What's the deal? Please stand by. Have the wrong appliance plugged in. Here we go. Okay. Hello. You think I'd have this worked out? Okay. Now I can't reach it. Here we go. It's been long enough. And the lips are getting very smooth. Very smooth, ladies and gentlemen. The powder, which is just two teaspoons. It feels very smooth and nice. Now I don't think that this amount of cake is going to make two trays that I have prepared. Again, I've never made it. So did it. No, I think I would have had to double this, but that's fine. I'll just make the one. It doesn't need to be a double one. Or I could get out some smaller pans. So I folded it in. Hi from Gizzy. Okay. So let's put it in the pan. Yeah. I don't definitely don't have enough for two pans or maybe my pans are too big. These are pretty small pans. So I'm going to make like my lemon cake in this. And it normally makes two. I make my banana cake in this. And it normally makes two. So I just thought for sure it would be a small enough. But maybe not. So let's get it all up in the corners as we can. You try to make it, you know, obviously as even as possible so that it all bakes evenly. Just eyeing it. Obviously I'm not like. Crazy. Okay. There we go. Don't worry. I have washed my hands. But we'll have to wash them again. Here we go. Okay. So then it says to put it into a 190 degree Celsius. Or 15 to 20 minutes, but we'll start with. Hold up. Wash my hands. We'll start with 10 and we'll see where that's at. So hello. Join us. Okay. We'll just do this. This is great. This is all I need. 10 minutes. And then it says that we leave it in the 10 for five more minutes and make sure that it springs back when we touch it. Like that. So there it is. Not too hard. That was simple. I can see why you guys make that a lot. I've had them. I've had them at people's house. Obviously I've had sponge. Okay. So really good idea to scrape out all the butter. Learn from my mistakes. Okay. That is the moral of this live. Okay. I hate it when I run out of. Oh, I think this is my last role too. And I was just at the grocery store getting stuff and. No, I don't have that. Okay. So moral of the story is. Learn in this what to do and what not to do. So what we're going to do now is I thought that we could do the cream because like, hey, why not? This is cooking. We're going to have to let it sit. I don't know if we'll have enough time to like layer up the whole cake. So since I only made one, I guess I could cut it in half and do a double if I wanted to. Okay, let's see. Empty spaces on egg shelves. Yeah, I have it. Same, same here empty. Like there's been more variety of eggs in the past, but you can still get eggs. Exactly. All right. So I'm going to clean these off because we're going to use the whip burger again. What brand do you guys have for that? Because I don't love this one. I had mine from, sorry, can you even hear me? Hold up. What brand of handmixtures do you use? This is the Breville one. And you know, since I love my Breville coffee maker, I thought I would like it, but I don't really love it. Which kind of you have? Because it's okay. Kind of drives me nuts. It just seems a little bit chintzy. That's all. So let's see. Did I get everything on? Sorry, hard to be like on and like and doing something, but I guess I just need to relax. Okay. There we go. Get everything off. And then it's like this one. It says like it tells you if it's the left or the right side, but it doesn't. I don't see it anywhere. I just can tell that that doesn't fit that one. And I do this every single time. Okay. So for the Americans out there, this is pure cream. Heavy whipping cream would be what you would get in the U.S. We are not going to use cool whip in this, okay? Fake cream. Not fake cream. We're going to use real cream. And what I also put is I put in a tablespoon of powdered sugar or icing sugar as they say here. And I always put a little bit of cinnamon. I know New Zealanders, they don't love their cinnamon. Just a little bit. Just a little bit. Just like that. And they don't love their cinnamon. That's okay. But it gives it a little bit like that. Okay. Okay. Sponge cakes are great in a strife. With mixed fruit, custard, jelly. Okay. Don't even know what words you're saying there. Don't know what jelly is. Trifle, barely know what that is. Are you like cutting it up and putting it in like a trifle, like where it would be like a layer of cake and a layer of berries and layer of cream. Like that is how you mean. You should get a couple of desert spoons for a hundred thousand in it. And they explode apart and you get multiple. I don't know what you're saying. some spoons with a hundred thousand. Sure. Oh, like hundreds of hundred. Like you mean like the sprinkles? Sorry, I don't know. Try to understand what you're saying. White chocolate and whipped cream. Oh, that sounds good. Oh, vanilla essence in the cream. Yes. Yes. See, this is why you guys are here. This is why you guys are here. This is, like I said in the beginning, the first ever collaborative baking show where we all help each other. So vanilla essence is not exactly vanilla extract. It's just a smaller amount mixed with other things, I guess. Perfect. All right, let's whip some cream and I'm going to show you guys how to do this because I'm saying there's Americans that aren't going to know how to do this. I never did this before I came here and I bake all the time. So it's just a different world over here. And like, of course, you would eat with real cream. Duh. But I just, you know, most recipes will call for, like, cool whip or whatever. And I just never really thought about it. Okay, you just don't really know what you don't know. This is the benefit of living in a different culture. Oh my gosh. Okay. Pouring the cream in. Okay, let's whip this baby. Ooh, the cake's smelling good. I wish you could smell it. It's smelling so good. Here we go. To not overwhip it because people do that all the time. The first time I had my husband do it, I don't know what he did. But he just kept going. It's like he's waiting for me to tell him to stop. I don't know what was happening. So then what I normally will probably do, I'll probably just put that in a Tupperware and save it for when we get the cake or maybe we'll have time. So I'll put that aside. So what we're going to do is take the cake and I'll either leave it the size that it is, or I'll cut it in half. And then I'll put some berries maybe in the middle and on top and then some powdered sugar. And done. Birthday cake is done. If you didn't hear me from the beginning, it's my daughter's birthday today. I have two daughters. That's my younger one. She's turning 15. How does that happen? My God, all I can picture is a three-year-old with pigtails and somehow she's 15. So if you have a 15-year-old or an older than 15-year-old child, she's probably watching this, so I won't say any more than that. Just kidding. She's great. Okay, broken up sponge cake and all checked together. Oh, okay. The jelly is put in a hot and then set in the fridge. Oh, I have not had that. Oh, thank you. I will wish her a happy birthday. But yeah, so hold on. Let's check the cake. Oh, it's looking good. It says one minute. And there's no chance that that's it. So I'm gonna do another four minutes. Gonna do another four minutes in there. But look at that. We're already at it's almost done. It's almost done. Anyway, that's what I do when I'm waiting. Do you guys dance in the kitchen? I create amazing dance routines in the kitchen waiting for things. And if you don't, then you should try it. You may surprise yourself at how much fun it is. But anyway, okay. Okay, no trifles somewhere with a large spoonful of brandy. Oh, I see how you roll. So pink tuna tear dancing, right? I love pink, right? Can't you tell that I would love it? Yes. So put about 40 mils of cherry vodka in the trifle set off as a treat. Oh, man, you guys, you guys know how to make dessert. I'm gonna have to make a trifle. How am I not have that? Okay, but I have to have one of these berries. I'm telling you New Zealand fruit. So good. So if you don't know, oh my gosh. Starting in April, I'm going to be leading a dance fitness class. So if you're local to lower hut, it's gonna be fun. Now, I'm excited Oh, I let me know if you're interested, I'll send you info but I'm just assuming most people aren't local. But yeah, I've been a dancer my whole life. I even minored in university with it. But I just haven't done it lately. And I need to get back into it. And I miss teaching. I teach adults, you know, I'm a professor by train. I miss like being in the classroom. So why not combine my two loves teaching adults plus dancing. We're just gonna have fun. It's just gonna be a party. You know, not overly professional. Not something enough. Everybody can do. I'm gonna bring the energy and the good tunes. Okay, and be teaching some TikTok dances and some line dances and, you know, all the things you want to know for when you go to a wedding, and you're like, I need to have that in my back pocket. And I know how to do that. Or impress your kids with, you know, some updated dance moves. Okay, I got some eating the berries. Sorry, you're right. Sorry. Okay, it's not done. Okay, like it's pretty light colored. It's not like, but I hit my super sniffer is going off my super sniffer. You guys I talked to you about this last time, like man, those berries, I should have got more of those. They're so expensive. Like, I can't get myself to buy it. So I have I wonder if I had blueberry picking. Is it still blueberry season? Because I didn't go blueberry picking. Oh, anyway, it's pretty late on top. But my super sniffer is telling me that it's done. Like I can smell that it's done. So I'm just gonna give it another minute and we will take it out. So so how is everyone? Are you is anybody up like in Hawkes Bay area in Auckland and like suffering in this flood you guys I feel so bad like, you know, and then they just keep telling you just give these organizations money and don't you know, but it's like you feel like you just want to go up there and help and you know, I don't know what to do. Okay, get a thin skewer. Here we go. Here we go. I have them somewhere. Oh, it's going off. It's going off. Okay. Okay, so I'm just gonna use a knife because I can't find a skewer. Uh, here we go. This is the professional cooking class, baking class. Here we go. Oh, it looks good. Nope, I would say that is not done. Almost done. Very close to being done. But what I like about the sponge cakes here, what I've noticed is that they're very moist and soft and like that's just not I think I I think when I see a sponge cake in store, I'm associating it with angel food cake in the States, which is similar but like really spongy and airy and honestly not very good. Okay, just one. Yes, it should be pale. Okay, cool. I'm just gonna give it a minute or two and then I think we're gonna get to go. I just wanted to not be cooked for my daughter's birthday. I have a lot at stake here. It's birthday season for me like you know, like my husband turned I showed you all those cakes that we had to eat for his I mean, I didn't really there's too much cake and then I made all those yo-yos. I made last week big hit. People love those. I really liked it with that custard powder. So good. If you haven't seen that, you can check out the other episode yo-yo. So, this is the fourth episode. So, I have made, what have I made? Afghan biscuits, which are like chocolate cookies and cheese scones, scones and yo-yos and then now I'm making this cake. So, the yo-yos were those were good. I had the one that was you know, that I ate on the show and that was it though but I shared it with everybody and everybody loved it. I also, oh, hold on. Well, let me just hold on. I think of that. My super sniffer's going off again. Let me just check it again. Oh, here, sorry. Okay. Yeah, perfect. It's done. Bye, guys. Guys. Hey, did you hear me? It's done. Okay, look at it. Look at it cooking in my kitchen. So, it says to leave it in the pan for five minutes. So, does that look good? It definitely came out clean. Looks really nice. Wow, smells really good. How have I not made this before? So, do you think I should just keep it the size or do you think I should cut it and because cut it, if I cut it, it's just not going to be that big but but then I can't or do it. Should I cut it this way or is that risky? That might be really risky. Yes, yes, that's the farm that I've been to before to pick berries and I've been to two different ones but I have definitely been to that cut it. You think I should cut it? Okay, I will do that and layer it because it'll be prettier with everything. Anyway, okay. Anyway, oh, I know I was going to show you something. Hold up. Hold up. Let me show you something. Look at what I got. That Costco. My Costco video is coming out soon next week. Semi-sweet chocolate chip. So, this is why it's so big because it's from Costco but I realized when I was at Costco that they don't sell those here and I'm like because this is why you know like the chocolate chip cookies don't taste exactly right to me or all these different things because semi-sweet. That's what you use. Here they're only dark chocolate chips, only dark chocolate chips or you can cut up like a regular chocolate bar, right? But these are semi-sweet and so like what is semi-sweet? Well, all I can tell you is it's a little bit sweeter than dark chocolate chips. So, semi-sweet is a dark chocolate but I think it just has more sugar and more milk in it. I've done some reading up on it and I'm not getting a solid answer. So, actually, let's just look at the ingredients. Ingredients. Sugar. So, it's the first one. So, it has a lot of that. Chocolate liqueur. Milk fat. Sounds good. Milk fat. Cocoa butter. Soy. Okay, that's it. So, yeah, more sugar. So, it's a little bit sweeter but it's it's like that bittersweet together and it's I made the chocolate chip cookies for the kids school this week and they were like what? Yes, like this is the taste that I've been looking for. Okay, so, this needs to sit in here. I don't know. This is going to take a while to cool. So, what you're going to do with your spot is you're going to take it and you can either cut it this way or you can cut it in half, pile it on top, put cream down, the cream that we made, some fresh berries and then cream on top, fresh berries and then some powdered sugar. We're done. So, that is what we've made today and I will post on my community page a picture of it and I'm done so that you can see it on the community on on on YouTube. There's like a community page. If you haven't joined my community, joined my community, I have just launched it. If you go on my website kiwiamericans.com it is like a pop up and it's free to join and so what it is, it's like an online community with so, I have social followings all over different social media and kind of for different reasons and so, I'm bringing them all into this one community and then it's kind of broken up with topics but I just think it would be it's just a nice and it's an easy way for me to connect with everybody and it's just about you know connecting deeper with each other and with me and I don't know, I just set it up. Do I know exactly what I'm going to do with it? No, but I just think it's a good idea for us to be in community and it's just much easier for me than being on all different social platforms so but I'll still be here and all of that it's just if you want to join I've had a lot of people join it's great and I think it would be really helpful to share information between each other and just a helpful resource when people are in need or you don't need help with something or okay I will I'll stop eating those. Good morning. Okay like do you mean like cut it now so you can see it? Okay so yeah so join the community. It's awesome. People have been posting on there. I have a challenge on there at the moment to post like your craziest travel photo. Just to kind of get each other get to know each other a little bit more. I posted what I think is the funniest travel photo I have ever gotten so let me just tell you the story behind it because I don't think I did on there so the story behind it so it's literally a picture of a guy's eye like up close because this guy we're like me and my friend are like we're in Taupo we want to take a picture by the Taupo sign and he was like oh yeah I'm not very good at this but like you know everybody says it and like but he actually wasn't and he puts the phone up to his eyes so he has the phone facing him he's looking at his eye and he takes the picture of his eye and we went hysterical when he left we like it doesn't matter about the picture it was well worth missing the picture to get that shot of this guy's eye was so funny so yeah that's the story behind it when I think of the funniest travel picture that's what I think of and so you know not everybody's doing funny they're just posting pictures but it's fine okay let's see so I'll show you boy this is really hot do you think I should take it out has it been five minutes I should probably put time or here's here's what it looks like sorry it's a bit heavy looks good it looks really nice looks really nice so yeah so anyway I told you what you can do with it I won't keep you guys on forever I love chatting with you guys oh it's getting dark outside like really fast like stormy coming in if you're in Wellington I gotta move my cushions so anyway love having you guys please comment below let me know what you'd like me to make next week and I'll see you next week