Super Fluffy Rice Cooker Mocha Castella Cake
Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 6 servings
- 1 tablespoon milk (16 g), warmed
- 1 teaspoon instant coffee powder (5 g)
- 1 tablespoon vegetable oil (20 g)
- 1 teaspoon vanilla extract (5 g)
- 4 egg whites, at room temperature
- ¼ cup all purpose flour (80 g)
- ½ cup sugar (100 g)
- 1 teaspoon cocoa powder (5 g)
- 5 egg yolks
Nutrition Info
- Calories 224
- Fat 11g
- Carbs 17g
- Fiber 0g
- Sugar 12g
- Protein 12g
Estimated values based on one serving size.
Preparation
- 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 this, 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 a rice cooker well 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!
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