How To Make Fluffy Rice Cooker Mocha Castella Cake
There’s no wonder why castella cake is so popular in Japan. It’s got a moist and fluffy texture that makes you want to have a slice every day.
Serves:
Ingredients
- 1tbspmilkwarmed
- 1tspinstant coffee powder
- 1tbspvegetable oil
- 1tspvanilla extract
- 4egg whitesat room temperature
- ¼cupall purpose flour
- ½cupsugar
- 1tspcocoa powder
- 5egg yolks
Instructions
-
Stir instant coffee powder into warm milk until dissolved, then mix in your vegetable oil and vanilla extract.
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In a separate bowl, whip egg whites and add the sugar in three parts until it forms a stiff meringue. To get the stiff meringue, slowly add the egg yolks, one at a time, while mixing with a whisk.
-
Sift the flour and cocoa powder into the bowl and fold/mix the batter with a rubber spatula until fully incorporated.
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Rub the insides of a rice cooker with cold butter or oil and add batter. Stir with a chopstick to release any big air bubbles.
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Cook the batter in the rice cooker for 50 minutes, or until cooked through.
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Cool and serve.
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Enjoy!
Nutrition
- Calories:Â 1299.72kcal
- Fat:Â 6.69g
- Saturated Fat:Â 1.49g
- Trans Fat:Â 0.02g
- Monounsaturated Fat:Â 3.14g
- Polyunsaturated Fat:Â 1.39g
- Carbohydrates:Â 296.39g
- Fiber:Â 3.49g
- Sugar:Â 200.35g
- Protein:Â 16.77g
- Cholesterol:Â 122.01mg
- Sodium:Â 40.37mg
- Calcium:Â 39.98mg
- Potassium:Â 193.45mg
- Iron:Â 6.27mg
- Vitamin A: 43.91µg
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