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Angel Food Cake Prepared on an Induction Cooker or On top of the Stove

Preparation Time: 1 to 1 1/2 hours – made 8 – 10 servings
Equipment: Electric Mixer, Mixing Bowls, 6-quart Stockpot, 4.5-quart Dutch Oven Cover, 10-inch Gourmet Skillet
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Product Description

Angel Food Cake by Chef Charles Knight

Use my personal coupon code CRK30 at checkout for a discount on cookware used in this recipe and save 30% - Share it with your friends and relatives.  

Preparation Time: 1 hour on induction 1 1/2 hours stove top – makes 8 to 10 servings

Equipment: Electric Mixer, Mixing Bowls, 6-quart Stockpot, 4.5-quart Dutch Oven Cover10-inch Gourmet Skillet

  • 1 ¼ cups (300 ml) egg whites (approximately 7 large eggs)
  • ½ teaspoon salt
  • 1 teaspoon cream of tartar
  • 2 tablespoons water
  • 1 ½ cups sugar
  • ½ teaspoon vanilla
  • ½ teaspoon almond extract
  • 1 cup cake flour

With and electric mixer, beat eggs whites and salt in a large bowl at high speed until frothy, about 1 minute. Add cream of tartar. Beat 3 minutes, add water, and continue beating at high speed until whites will stand at peaks, about 3-4 minutes. Turn mixer to low speed; add sugar gradually and flavoring. Beat about ½ minute longer. Sift flour twice and fold in by hand.

Put Angel Food Cake tube in center of 6-quart (6 L) Stockpot (or make with a slim, tall, heavy glass inverted). Spray pan and glass with baking spray. Pour batter into dry pan. Cover with 4.5-quart Dutch oven cover (or 10-inch Chef Pan inverted on 6-quart). Put on cold, small burner. Turn heat to low. Bake for 50 minutes. DON’T PEEK! LIFTING THE COVER WILL CAUSE CAKE TO FALL. Cake top will cook dry but not brown.

Alternative Induction: Bake at 200°F (99°C). Bake for 25 to 30 minutes. DON’T PEEK! LIFTING THE COVER WILL CAUSE CAKE TO FALL. 

To cool, place four knife handles evenly under edges of inverted pan. Let cool for 1 hour, and then remove cake. Loosen with knife around edge of glass. Lightly brush off crumbs.

Serve with Almond Sauce, Chocolate-Marshmallow Sauce or Red Plum Sauce.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 150; Fat Grams 0; Carbohydrate Grams 34; Protein Grams 0; Cholesterol mg 0; Sodium mg 300.

THE POINT SYSTEM: Calorie Points 2; Protein Points 0; Fat Grams 0; Sodium Points 13; Fiber Points 0; Carbohydrate Points 2; Cholesterol Points 0.


Almond Sauce

Yield: ¾ cup

Preparation Time: 15 minutes

Equipment: 1-quart Saucepan

  • 3              tablespoons sugar
  • 2              teaspoons cornstarch
  • ½             cup (120 ml) water
  • 3              tablespoons amaretto
  • ½             teaspoon fresh squeezed lemon juice
  • 2              tablespoons sliced almonds
  • ¼             teaspoon almond extract

 In 1-quart Saucepan, combine sugar and cornstarch, and stir. Place over medium heat and bring to a simmer. Cook 2 minutes or until thickened, stirring constantly.

Stir in amaretto and lemon juice, heat until mixture comes to a simmer. Remove from heat and stir in almonds and extract.  

NUTRITIONAL BREAKDOWN PER SERVING: Calories 65; Fat Grams 2; Carbohydrate Grams 11; Protein Grams 1; Cholesterol mg 0; Sodium mg 1; Calorie Points 1.


Chocolate Marshmallow Sauce

Yields: 1 cup

Preparation Time: 15 minutes

Equipment: 2-quart Saucepan

  • 1/3          cup miniature marshmallows
  • 2              tablespoons unsweetened cocoa
  • 1              tablespoon cornstarch
  • 1              cup (240 ml) skim milk
  • 1              tablespoon light corn syrup
  • 1              teaspoon vanilla extract
  • ¼             teaspoon ground cinnamon
  • ¼             cup miniature marshmallows
  • 1              tablespoon chopped pecans 

Combine 1/ cup marshmallows, cocoa, and cornstarch in a 1-quart (1.5 L) Saucepan. Gradually stir in milk and corn syrup. Cook over medium heat, stirring constantly until thickened. Remove from heat, stir in vanilla and cinnamon. Stir in ¼ cup marshmallows and pecans. 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 84; Fat Grams 1 ½; Carbohydrate Grams 19; Protein Grams 0; Cholesterol mg 0; Sodium mg 2; Calorie Points 1.


Red Plum Sauce

Yields: 1 ¼ cups

Preparation Time: 15 minutes

Equipment: 1 ½ quart Saucier

  • ½             cup sugar
  • 2              teaspoons cornstarch
  • ½             teaspoon ground cinnamon
  • ½             cup (120 ml) peach or apricot nectar
  • 1              cup sliced red plums
  • ½             teaspoon almond extract

Combine sugar, cornstarch and cinnamon in 2-quart (2 L) Saucepan, stir well. Add nectar, stir until smooth. Stir in plums. Bring to a boil over medium heat, stirring constantly. Remove from heat and stir in almond extract. 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 74; Fat Grams 0; Carbohydrate Grams 19; Protein Grams 0; Cholesterol mg 0; Sodium mg 2; Calorie Points 1.

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