Super fluffy rice cooker mocha castella cake

Step 1

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

Step 2

In a separate bowl, whip egg whites and add the sugar in three parts until it forms a stiff meringue. To this, slowly add the egg yolks, one at a time, while mixing with a whisk.

Step 3

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

Step 4

Rub a rice cooker well with cold butter or oil and add batter. Stir with a chopstick to release any big air bubbles.

Step 5

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

Step 6

Cool and serve.

Step 7

Enjoy!