Name: Fluffy Rice Cooker Mocha Castella Cake Recipe
Prep time: 20 min
Cook time: 50 min
Yield: 6
Ingredients: 1 tbsp milk; 1 tsp instant coffee powder; 1 tbsp Vegetable Oil; 1 tsp vanilla extract; 4 egg whites; ¼ cup all purpose flour; ½ cup sugar; 1 tsp cocoa powder; 5 egg yolks

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.

Preparation: 20 minutes

Cooking: 50 minutes

Total: 1 hour 10 minutes

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.
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.
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.
Cook the batter in the rice cooker for 50 minutes, or until cooked through.
Cool and serve.
Enjoy!