Fluffy Rice Cooker Mocha Castella Cake Recipe

Fluffy Rice Cooker Mocha Castella Cake Recipe

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



  • 1tbspmilkwarmed
  • 1tspinstant coffee powder
  • 1tbspvegetable oil
  • 1tspvanilla extract
  • 4egg whitesat room temperature
  • ¼cupall purpose flour
  • ½cupsugar
  • 1tspcocoa powder
  • 5egg yolks


  1. Stir instant coffee powder into warm milk until dissolved, then mix in your vegetable oil and vanilla extract.

  2. 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.

  3. Sift the flour and cocoa powder into the bowl and fold/mix the batter with a rubber spatula until fully incorporated.

  4. 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.

  5. Cook the batter in the rice cooker for 50 minutes, or until cooked through.

  6. Cool and serve.

  7. Enjoy!


  • Calories: 1299.72kcal
  • Fat: 6.69g
  • Saturated Fat: 1.49g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 3.14g
  • Polyunsaturated Fat: 1.39g
  • Carbohydrates: 296.39g
  • Fiber: 3.49g
  • Sugar: 200.35g
  • Protein: 16.77g
  • Cholesterol: 122.01mg
  • Sodium: 40.37mg
  • Calcium: 39.98mg
  • Potassium: 193.45mg
  • Iron: 6.27mg
  • Vitamin A: 43.91µg
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