Super Fluffy Rice Cooker Mocha Castella Cake Recipe By Tasty

Steps:

• In a medium bowl, combine cream cheese, egg yolk, and pancake mix, whisk using a hand mixer until fully combined.
• Add heavy cream in two parts, whisking well in between.
• In a separate bowl, whisk egg whites until firm peaks form, then add granulated sugar in three parts, whisking well in between.
• Gently fold egg whites into pancake mixture in three parts and stir until fully incorporated.
• Grease rice cooker bowl with melted butter and add cheese cake mixture. Cook for 70 minutes.
• Once cooked turn the cake out onto a plate, splinkle with powder suger.
• Enjoy!

Steps:

• Preheat the oven to 300°F. Then, grease and line a 15-cm round cake pan with parchment paper.
• Melt butter and milk in a pot. Then, transfer to a medium bowl and add in all the flour at once. Whisk and cool.
• Add in egg yolks one at a time. To this, add vanilla extract.
• Beat egg whites and sugar until a stiff peak forms. Once done, gently fold in ⅔ of the egg whites into the egg yolk mixture. Pour this into the egg white mixture and fold together.
• Pour everything into your cake pan and bake in a water bath for 30 minutes.
• Serve hot.
• Enjoy!

Steps:

• 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!