Dear Michael, I dreamed of this recipe. It's a cake my aunt made when I was a child. The only difference is that her dough was made with orange instead of chocolate. Thank you for teaching us. I talk to you from Brazil.
Hey! I bake cakes for others using upur recipe and they turn out amazing everytime. Thanks to you. But I can't enjoy them because I am allergic to eggs. Can you please suggest a few eggless recipies. Thanks!❤
Delicious! Leamington are very popular in my country Australia! We enjoy them every time! Now I can learn and apply your skill to bake them.at home. Thank you for sharing❤ Edith
Your recipe looks absolutely delicious and mouthwatering! Thanks for sharing this great recipe. 🤤🎉 Stay blessed, and let's stay connected, my new friend! 🤝🤤❤
@MichaelLim. I’ve never heard of “emulsifier”. Please explain what it is and how it’s made ? Many thanks for taking the time from your very busy schedule to make this excellent video.
An emulsifier is a substance that helps stabilize and blend together ingredients that normally don't mix well, such as oil and water. Emulsifiers have molecules with one end that is attracted to water (hydrophilic) and another end that is attracted to oil (hydrophobic). This allows them to form a stable mixture of oil and water, preventing separation. In baking, emulsifiers are often used to improve texture, increase shelf life, and enhance the overall quality of baked goods. Examples of common emulsifiers used in baking include lecithin, mono- and diglycerides, and polysorbates.
@@michaellim Thank you very much for taking the time to reply with a detailed explanation. I was hoping it would be something I could mix with everyday ingredients. We can’t buy that here.
The emulsifier, SP Koepoe, costs around €1.50 in Belgium and the Netherlands. However, in the UK, it's shockingly 20 times more expensive! 😲 Why is it so pricey in the UK? I've searched through many online shops in Europe, but it seems like they're reluctant, or don't ship to the UK. Unfortunately, omitting the emulsifier for this mixing method isn't feasible. Nevertheless, I'll work on creating a new Lamington recipe without relying on an emulsifier.
@michaelkavanaugh8484 try to get it in Indonesian store or ask your Indonesian friends to bring it to you when they visit back home. I lives in Canada, more strict laws regarding foods.
An emulsifier is a substance that helps stabilize and blend together ingredients that normally don't mix well, such as oil and water. Emulsifiers have molecules with one end that is attracted to water (hydrophilic) and another end that is attracted to oil (hydrophobic). This allows them to form a stable mixture of oil and water, preventing separation. In baking, emulsifiers are often used to improve texture, increase shelf life, and enhance the overall quality of baked goods. Examples of common emulsifiers used in baking include lecithin, mono- and diglycerides, and polysorbates.
Must try this recipe on weekend, can I use almond flakes instead of dissicated coconut? All your cakes recipe that I tried was successful my favorite is chocolate mouse cake ❤
Glad to hear you like the chocolate mouse cake. 😊 Almond flakes can be used as a substitute for desiccated coconut on Lamingtons, but they may not stick as well to the cake's surface compared to desiccated coconut, potentially resulting in a messier eating experience.
It's generally a good idea to let the chocolate syrup cool down a bit before using it to coat the sponge cake. If the syrup is too hot when you dip or coat the cake pieces, it can cause the cake to become overly soggy or even fall apart. Cooling the syrup to a lukewarm temperature helps to ensure that the cake absorbs the right amount of chocolate without compromising its texture. Additionally, a slightly cooler syrup tends to thicken a bit, which can help achieve a more even and controlled coating on the Lamingtons. Remember, though, that if the syrup cools down too much, it may become too thick to work with effectively, so finding that happy medium is key.
An emulsifier is a substance that helps stabilize and blend together ingredients that normally don't mix well, such as oil and water. Emulsifiers have molecules with one end that is attracted to water (hydrophilic) and another end that is attracted to oil (hydrophobic). This allows them to form a stable mixture of oil and water, preventing separation. In baking, emulsifiers are often used to improve texture, increase shelf life, and enhance the overall quality of baked goods. Examples of common emulsifiers used in baking include lecithin, mono- and diglycerides, and polysorbates.
An emulsifier is a substance that helps stabilize and blend together ingredients that normally don't mix well, such as oil and water. Emulsifiers have molecules with one end that is attracted to water (hydrophilic) and another end that is attracted to oil (hydrophobic). This allows them to form a stable mixture of oil and water, preventing separation. In baking, emulsifiers are often used to improve texture, increase shelf life, and enhance the overall quality of baked goods. Examples of common emulsifiers used in baking include lecithin, mono- and diglycerides, and polysorbates.
If you're looking for a rectangular spring form pan like the one shown in the video, I bought mine in Belgium. However, you should check out local stores or online marketplaces in your area. I recommend trying Temu; they offer international shipping to locations all around the world. You might find exactly what you're looking for there! www.temu.com/be/1pc-carbon-steel-square-springform-cake-pan-23-5cm-x-23-5cm-non-stick-removable-bottom-cake-mould-with-lock-device-bakeware-baking-accessories-g-601099530714256.html?top_gallery_url=https%3A%2F%2Fimg.kwcdn.com%2Fproduct%2FFancyalgo%2FVirtualModelMatting%2Fe03238d9f61d2b51a4f748baeac714cf.jpg&spec_gallery_id=4047338558&refer_page_sn=10009&refer_source=0&freesia_scene=2&_oak_freesia_scene=2&_oak_rec_ext_1=MTM5NA&_oak_gallery_order=811743643%2C1950562363%2C1731554623%2C1188428230%2C1180105114&search_key=Carbon%20Steel%20Springform%20Cake%20Pan&refer_page_el_sn=200049&refer_page_name=search_result&refer_page_id=10009_1708017060020_63faofvimi&_x_sessn_id=df0l28f89j
Hi there! Thank you so much for checking in on me. I really appreciate your concern. The heart surgery went well, and I've been diligently keeping up with my check-ups and following my doctor's advice. Your support means a lot to me, and it's definitely helping me stay positive and motivated. Thanks for your kind words and encouragement! 😊
An emulsifier is a substance that helps stabilize and blend together ingredients that normally don't mix well, such as oil and water. Emulsifiers have molecules with one end that is attracted to water (hydrophilic) and another end that is attracted to oil (hydrophobic). This allows them to form a stable mixture of oil and water, preventing separation. In baking, emulsifiers are often used to improve texture, increase shelf life, and enhance the overall quality of baked goods. Examples of common emulsifiers used in baking include lecithin, mono- and diglycerides, and polysorbates.
@MichaelLim Well, you almost had me until you dropped those chocolate dipped cake pieces into that coconut. Otherwise, great recipe. Some of us can’t tolerate coconut.
Thanks for watching and for your comment! Interestingly, lamingtons are originally from Australia, believed to have been created over a century ago and named after Lord Lamington, a former Governor of Queensland. They’ve become an iconic Australian dessert, characterized by its sponge cake dipped in chocolate and coated with desiccated coconut. The beauty of culinary traditions, however, is their ability to inspire across borders, leading to the creation and adaptation of similar desserts in various cultures. While lamingtons are distinctly Australian, I’m intrigued by the similarities and differences in desserts worldwide. If there’s a Hungarian dessert that reminds you of lamingtons or if Hungary has its own unique take, I’d love to learn about it. Sharing these stories enriches our understanding and appreciation of global culinary heritage.
@@michaellim thank you for upholding the story, as we in Brisbane, Queensland proudly claim the Lamington as our own! As you mentioned, it was likely created hastily in the colonial kitchens of the governor when guests had dropped in suddenly, and there was nothing but stale sponge left. Back in the day, despite being the governor and the like being the ruling class, ingredients were hard to come by in the new colony so cooks had to "make do" with what they had. The only other real use for stale sponge is to make a trifle, but that takes too much time and that calls for cream, jelly and booze as a once-a-year treat for Christmas! So the stale sponges got a dip in a runny chocolate icing and covered with coconut, which helped revive the sponge. Funnily enough, I used to walk past Old Government House (Gardens Point) and even dropped in occasionally to use its premises for meetings when I was at uni decades ago, and now the newer Queensland Governor's residence (Fernberg) is actually within sight of my house! How about that for a coincidence.
Dear Michael, I dreamed of this recipe. It's a cake my aunt made when I was a child. The only difference is that her dough was made with orange instead of chocolate. Thank you for teaching us. I talk to you from Brazil.
I always admiring you. Everything is done so neatly. Thanks Michael for your video. Its not difficult yet presentable desert❤
Hey Michael..how are you..glad to know you're up an about and am watching this video.....so glad to have you back..
Dear Michael we missed you so much!!!! Thanks for this tasty recipe 🎉❤ from Greece
We miss you already & here you came with a delicious recipe ...Thanks allot❤
Looks good! ❤
Hola Michael como siempre es un privilegio ver tus recetas y un deleite mirar tus exquisitos postres que belleza te mando un abrazo a la distancia 🤗
🤗❤️
Lamington is very delicious when having with whipped cream...
It only thing that I ordered in coffeeshop.
Thank you Michael, All your best.
Hey! I bake cakes for others using upur recipe and they turn out amazing everytime. Thanks to you. But I can't enjoy them because I am allergic to eggs.
Can you please suggest a few eggless recipies.
Thanks!❤
Buenas tardes Michael, FANTASTICA , diferente, práctica y fácil para mi. Muchísimas gracias y saludos desde Guatemala C.A.
شكراا جزيلا ميشال ليم.ا عشق كل حلوى فيها شوكولاته. اشعر بالسعادة. لوجودك في مختاراتي من اليوتوب❤
Delicious!
Leamington are very popular in my country Australia!
We enjoy them every time!
Now I can learn and apply your skill to bake them.at home.
Thank you for sharing❤
Edith
Amazing looks delicious (❤️) thanks Big Chef GO ON 🙏🤩🌹🌏
الحمد لله على سلامتك يا شيف عاشت الايادي روعة روعة 👍👍👌👌👏👏😋😋🍇🍒🍎💐🌺🌹
Your recipe looks absolutely delicious and mouthwatering! Thanks for sharing this great recipe. 🤤🎉 Stay blessed, and let's stay connected, my new friend! 🤝🤤❤
This is such a delicious and elegant looking dessert. Thank you for sharing!!
Michelle Your recipes are always a delight
That is so yum😋✌🌿💫💯 its a party in the mouth🥳🎸 ...bring us more of these.
Exquisita tu receta Michael 👋 muchas gracias por compartir 😊 👋👋👋🇦🇷
Oh!! Delicious!!! Thanks for teach us Master Lim!!
Franchement un vrai délice merci beaucoup pour tout
Thanks chef for The recipe.fond of lamingtons.will try soon💐
Welcome back, excellent recipe and perfect as usual 🥰
@Michael Lim, thanks for you recipe!
Muy buenas tus recetas Michael, ya no subes tan seguido recetas, que no decaiga el ánimo, saludos
Dearest chef tq so much for the new recipe
Irei fazer essa delícia aqui em São Paulo Brasil!
Hello Michael, thanks for sharing this recipe and wishing you all the best in the year of dragon with your family.
Same to you! 😊
وصفه رائعه جدا لقد أضعت قناتك منذ فتره من الزمن وسعيده جدا أني وجدتها مجددا استمرّ 🎉❤
ما اروع وصفاتك
Great to see the video and you are doing well!
Chefe venha nós visitar aqui no Brasil será bem vindo.
Delicious 👌
Sei un grande maestro
thank u micheal! i will do it on hari raya soon :)
Yummy 😋😍
I like lamington cakes, but all the ones that I have had are vanilla sponge. The chocolate looks delicious.
❤😋
❤❤❤❤❤❤❤❤❤
Hi,
Please suggest alternatives/ substitute for emulsifier.
Thank you.
@MichaelLim. I’ve never heard of “emulsifier”. Please explain what it is and how it’s made ? Many thanks for taking the time from your very busy schedule to make this excellent video.
An emulsifier is a substance that helps stabilize and blend together ingredients that normally don't mix well, such as oil and water. Emulsifiers have molecules with one end that is attracted to water (hydrophilic) and another end that is attracted to oil (hydrophobic). This allows them to form a stable mixture of oil and water, preventing separation. In baking, emulsifiers are often used to improve texture, increase shelf life, and enhance the overall quality of baked goods. Examples of common emulsifiers used in baking include lecithin, mono- and diglycerides, and polysorbates.
@@michaellim Thank you very much for taking the time to reply with a detailed explanation. I was hoping it would be something I could mix with everyday ingredients. We can’t buy that here.
What is emulsifier? Where to get it? Thx. I live in London.
I wanted to know that too!
The emulsifier, SP Koepoe, costs around €1.50 in Belgium and the Netherlands. However, in the UK, it's shockingly 20 times more expensive! 😲 Why is it so pricey in the UK? I've searched through many online shops in Europe, but it seems like they're reluctant, or don't ship to the UK. Unfortunately, omitting the emulsifier for this mixing method isn't feasible. Nevertheless, I'll work on creating a new Lamington recipe without relying on an emulsifier.
Thank you Michael. I didn’t expect you to do that. Much appreciated.
@michaelkavanaugh8484 try to get it in Indonesian store or ask your Indonesian friends to bring it to you when they visit back home.
I lives in Canada, more strict laws regarding foods.
Delicioso !!! Qué es emulsifier??
An emulsifier is a substance that helps stabilize and blend together ingredients that normally don't mix well, such as oil and water. Emulsifiers have molecules with one end that is attracted to water (hydrophilic) and another end that is attracted to oil (hydrophobic). This allows them to form a stable mixture of oil and water, preventing separation. In baking, emulsifiers are often used to improve texture, increase shelf life, and enhance the overall quality of baked goods. Examples of common emulsifiers used in baking include lecithin, mono- and diglycerides, and polysorbates.
Hello! Can you give cup measurements? Also like how much ml is 1 cup?
Must try this recipe on weekend, can I use almond flakes instead of dissicated coconut?
All your cakes recipe that I tried was successful my favorite is chocolate mouse cake ❤
Glad to hear you like the chocolate mouse cake. 😊 Almond flakes can be used as a substitute for desiccated coconut on Lamingtons, but they may not stick as well to the cake's surface compared to desiccated coconut, potentially resulting in a messier eating experience.
Please share what can be used as a cake Preservatives?
❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤شاف ميشال ليم شكرا
🤗🤗🤗
Hello Michael, I hope you're doing well, just one question I'm not a fan of coconut can I use cocoa powder instead?
Yes of course.
Chefe, essa calda tem que esperar esfriar?
It's generally a good idea to let the chocolate syrup cool down a bit before using it to coat the sponge cake. If the syrup is too hot when you dip or coat the cake pieces, it can cause the cake to become overly soggy or even fall apart. Cooling the syrup to a lukewarm temperature helps to ensure that the cake absorbs the right amount of chocolate without compromising its texture. Additionally, a slightly cooler syrup tends to thicken a bit, which can help achieve a more even and controlled coating on the Lamingtons. Remember, though, that if the syrup cools down too much, it may become too thick to work with effectively, so finding that happy medium is key.
What does SP stand for?
Жаль что нет возможности приготовить этот десерт. У нас нет такого ингредиента как эмульгатор .
ua-cam.com/video/VeoHsRtp9j0/v-deo.html Try this.
@@michaellim 😊спасибо.
👍👍👍😋😋😋
Wow😍😍😍 Michael, is it ok if I skip the emulsifier?
Unfortunately you can't omit the emulsifier for this mixing method. I will create another Lamington recipe without using an emulsifier.
@@michaellim Пожалуйста приготовьте без сп.! Люблю такую выпечку!🙏👍👍Please cook without salt! I love these baked goods!🙏👍👍
@@michaellimThank You very much … you are the best 👍🏻🙏🏻🙏🏻🙏🏻😄
Oooh this looks delicious except I can't stand coconut. Do you think hundreds snd thousands would be a good alternative? Or fine chocolate flakes?
You can certainly use them if you wish to add a colourful and fun twist to your Lamingtons.
What kind of cream can we apply to this?
Could you clarify a bit? Are you referring to something like whipped cream frost when you mention cream?
ما هو الجل ؟؟
An emulsifier is a substance that helps stabilize and blend together ingredients that normally don't mix well, such as oil and water. Emulsifiers have molecules with one end that is attracted to water (hydrophilic) and another end that is attracted to oil (hydrophobic). This allows them to form a stable mixture of oil and water, preventing separation. In baking, emulsifiers are often used to improve texture, increase shelf life, and enhance the overall quality of baked goods. Examples of common emulsifiers used in baking include lecithin, mono- and diglycerides, and polysorbates.
Emulsifier, what is it?
Please and thank you.
Watching from Barbados.
An emulsifier is a substance that helps stabilize and blend together ingredients that normally don't mix well, such as oil and water. Emulsifiers have molecules with one end that is attracted to water (hydrophilic) and another end that is attracted to oil (hydrophobic). This allows them to form a stable mixture of oil and water, preventing separation. In baking, emulsifiers are often used to improve texture, increase shelf life, and enhance the overall quality of baked goods. Examples of common emulsifiers used in baking include lecithin, mono- and diglycerides, and polysorbates.
Teacher, where can buy this square mould?
If you're looking for a rectangular spring form pan like the one shown in the video, I bought mine in Belgium. However, you should check out local stores or online marketplaces in your area. I recommend trying Temu; they offer international shipping to locations all around the world. You might find exactly what you're looking for there!
www.temu.com/be/1pc-carbon-steel-square-springform-cake-pan-23-5cm-x-23-5cm-non-stick-removable-bottom-cake-mould-with-lock-device-bakeware-baking-accessories-g-601099530714256.html?top_gallery_url=https%3A%2F%2Fimg.kwcdn.com%2Fproduct%2FFancyalgo%2FVirtualModelMatting%2Fe03238d9f61d2b51a4f748baeac714cf.jpg&spec_gallery_id=4047338558&refer_page_sn=10009&refer_source=0&freesia_scene=2&_oak_freesia_scene=2&_oak_rec_ext_1=MTM5NA&_oak_gallery_order=811743643%2C1950562363%2C1731554623%2C1188428230%2C1180105114&search_key=Carbon%20Steel%20Springform%20Cake%20Pan&refer_page_el_sn=200049&refer_page_name=search_result&refer_page_id=10009_1708017060020_63faofvimi&_x_sessn_id=df0l28f89j
Hi Sir.. is emulsifier must? Any substitute for this
For this mixing method you need emulsifier. Try this recipe ua-cam.com/video/VeoHsRtp9j0/v-deo.html it doesn't need emulsifier.
@@michaellim okay, i will try.. thank yoi
Hi Michael, how is your heart surgery doing? Are u regularly checking up? Nice to see u again..keep d spirit!
Hi there! Thank you so much for checking in on me. I really appreciate your concern. The heart surgery went well, and I've been diligently keeping up with my check-ups and following my doctor's advice. Your support means a lot to me, and it's definitely helping me stay positive and motivated. Thanks for your kind words and encouragement! 😊
Dear chef, is there any alternative for emulsifer??
Unfortunately you can't omit the emulsifier for this mixing method. I will create another Lamington recipe without using an emulsifier.
What is emulsifier
An emulsifier is a substance that helps stabilize and blend together ingredients that normally don't mix well, such as oil and water. Emulsifiers have molecules with one end that is attracted to water (hydrophilic) and another end that is attracted to oil (hydrophobic). This allows them to form a stable mixture of oil and water, preventing separation. In baking, emulsifiers are often used to improve texture, increase shelf life, and enhance the overall quality of baked goods. Examples of common emulsifiers used in baking include lecithin, mono- and diglycerides, and polysorbates.
@MichaelLim Well, you almost had me until you dropped those chocolate dipped cake pieces into that coconut. Otherwise, great recipe. Some of us can’t tolerate coconut.
❤❤❤❤🥰💕💕💕🇩🇿🇩🇿🇩🇿
No sorry friend
Is it ok to delete the emulsifer??
Unfortunately you can't omit the emulsifier for this mixing method. I will create another Lamington recipe without using an emulsifier.
Que deliciaa
Copy from Hungary, aha.
Thanks for watching and for your comment! Interestingly, lamingtons are originally from Australia, believed to have been created over a century ago and named after Lord Lamington, a former Governor of Queensland. They’ve become an iconic Australian dessert, characterized by its sponge cake dipped in chocolate and coated with desiccated coconut. The beauty of culinary traditions, however, is their ability to inspire across borders, leading to the creation and adaptation of similar desserts in various cultures. While lamingtons are distinctly Australian, I’m intrigued by the similarities and differences in desserts worldwide. If there’s a Hungarian dessert that reminds you of lamingtons or if Hungary has its own unique take, I’d love to learn about it. Sharing these stories enriches our understanding and appreciation of global culinary heritage.
@@michaellim thank you for upholding the story, as we in Brisbane, Queensland proudly claim the Lamington as our own! As you mentioned, it was likely created hastily in the colonial kitchens of the governor when guests had dropped in suddenly, and there was nothing but stale sponge left. Back in the day, despite being the governor and the like being the ruling class, ingredients were hard to come by in the new colony so cooks had to "make do" with what they had. The only other real use for stale sponge is to make a trifle, but that takes too much time and that calls for cream, jelly and booze as a once-a-year treat for Christmas!
So the stale sponges got a dip in a runny chocolate icing and covered with coconut, which helped revive the sponge. Funnily enough, I used to walk past Old Government House (Gardens Point) and even dropped in occasionally to use its premises for meetings when I was at uni decades ago, and now the newer Queensland Governor's residence (Fernberg) is actually within sight of my house! How about that for a coincidence.
Is the emulsifier optional?
Unfortunately you can't omit the emulsifier for this mixing method. I will create another Lamington recipe without using an emulsifier.