October 3rd, 2013 12:59:00 pm
You can indeed bake a cake stovetop, in HALF the time it would take in your oven, using our Titanium cookware and weighted borosilcate cover. This lid creates a vapor oven on your stovetop, for baking, roasting, virtually anything. Our lids and pans are indeed oven-safe up to 500 degrees (lids and handles), but if you don't want to turn your oven on and heat up the whole kitchen, you don't have to. It will cook more quickly on the stovetop, because the heat is confined to just your cookware. Following is a description of how to bake a cake.
Pre-heat your 2" deep frying pan to very low heat level. This works best in either the 8" frying pan, or 9" frying pan. See them here. This is about a 2 on my ceramic cooktop. I can't express enough that you must keep the heat very low for vapor cooking a cake, to prevent it from browning on the bottom. Start by mixing your batter according to package instructions (or do it from scratch!).
Poor the batter directly into the pre-heated frying pan, using no grease or flour. Apply the lid and again, make sure you adjust the heat. This would be a 2-3 on my cooktop. You should see vapor starting to form on the lid. When it does, set your timer for half the time the instructions indicate. If the box says 30 minutes, set your timer for 15. As it is "baking" stovetop, you can test it by jiggling it slightly. If you still see movement in the center of the cake, it is not yet ready. You can also use the toothpick method but it's best to not lift the lid (and therefore lose the vapor) until you are pretty sure it's ready (no jiggle).
At 15 or so minutes, if there is no jiggle, pull the lid off and insert a toothpick into the center. If it comes out clean, it is done. If moist with batter, add a few more minutes onto your timer. You can see from this photo that the cake is not stuck at all to the pan, you just turn it out onto a plate. Now cool and frost or decorate as you would normally. You will find this cake is super moist!
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