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