Fluffy Rice Cooker Mocha Castella Cake Recipe

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!