The first 1000 people who click the link will get 2 free months of Skillshare Premium: https://skl.sh/chefstudio0820 Today I'm making this vibrant, naturally green, sweet pea microwave sponge cake. You can make this cake without a whipping siphon without any issues. The batter would be too thick to use a whipping siphon anyway but since it's just a regular microwave sponge, you aren't getting that same fluffy aeration. Sweet Pea Microwave Sponge Recipe: 200 grams butter 150 g sugar 2 tsp vanilla 275 grams pea puree 250 grams all purpose flour 2 tsp baking powder Pinch of salt Microwave in disposable microwave safe cups for 1-2 minutes (depending on microwave strength or bake at 325 F (160 C) for around 35-40 minutes. Microwave sponge cakes are cool and quick to make but I've got to say, I prefer regular oven baked cakes. They just taste better. Consider Subscribing for More: https://www.youtube.com/chefstudiochannel?sub_confirmation=1 Connect with me on INSTAGRAM: https://www.instagram.com/chefstudio_/ FACEBOOK: https://www.facebook.com/chefstudio86/ MY WEBSITE: chef.studio TWITTER: https://twitter.com/ChefStudio_ My FILMING EQUIPMENT for Cooking/ Recipe Videos: My Camera: https://amzn.to/2wgcrly My Lens: https://amzn.to/3dVFNq7 My Tripod: https://amzn.to/2RbS5RK The above include affiliate links. Chef Studio makes a portion of any sales made from these affiliate links which helps keep the channel growing! I’m Kristin, a professional chef and film maker, welcome to my test kitchen. If you like educational cooking tutorials, recipes and visual food blogs then this is the cooking channel for you. I wanted to create a cooking show that highlights my skills as a culinary chef and pastry cook. ... https://www.youtube.com/watch?v=a_mG_NyQHrw

Here's an easy tutorial on how to cook soft boiled eggs perfectly every time. METHOD: Place your eggs into gently boiling water for 6 minutes and 30 seconds. Transfer them to an ice bath or rinse under cold water to stop the cooking. Gently crack the shells of the cooked eggs on a hard surface starting with the wide base of the egg. For easier, faster peeling, peel the eggs in water, this also helps ensure there aren't any bits of extra shell on the egg itself. Serve and enjoy. //BOILED EGG FAQ ~How long can you keep soft boiled eggs? You can keep soft boiled eggs for up 2 days in the fridge with the shell on. As the yolks aren't fully cooked, they don't keep as long as hard boiled eggs. ~How do you reheat soft boiled eggs? To reheat fridge cold eggs, place them in boiling water for 3 and a half minutes. ~How many can you cook at a time? In a medium sized pot, 4 eggs at a time is best. In a larger pot, you can cook 8 at a time. Remember, the fridge cold eggs will cool the water around them so adding too many will change the cooking time required. ~What size egg did you use? I used standard, North American, large eggs. ~What temperature do the eggs have to be before boiling? For this specific tutorial, the eggs I used are cold and straight from the refrigerator. Room temperature eggs will cook more quickly (typically needing about 5 minutes). //SUBSCRIBE https://www.youtube.com/chefstudiochannel Subscribe and hit the bell notification button for new videos. //FOLLOW Instagram: https://www.instagram.com/chefstudio_ Twitter: https://twitter.com/chefstudio_ Website: https://chef.studio //SUPPORT Patreon: https://www.patreon.com/chefstudio //COLLABORATE https://chef.studio/contact/ Want to work with us? Drop us a line. //ABOUT CHEF STUDIO Chef Studio is a James Beard-nominated, independent studio that specializes in creating and producing better, more creative food and cooking content for the good people of the internet. We strive to make innovative, high-quality, creative content for chefs, home cooks and people who love food. We value and encourage creativity and kindness. //REMEMBER Cooking and baking are incredible, vast subjects. There are so many different and unique ways of achieving the results we want when cooking something. Sometimes the way we cook something may not be the way that works for you and that's okay! Different perspectives, new and interesting methods, and time tested classical techniques all contribute to making the culinary world so rich and wonderful. The recipes and techniques we feature on the Chef Studio Channel are those that have worked best for us but we are always learning and discovering new and interesting ways of doing things. Remember, there isn't always one right way to do things. We're ... https://www.youtube.com/watch?v=rVZc9uT8qsI