Rice Cooker Castella (Separate Method)

☆☆☆Mixing the Batter Add 1/3 of the meringue to the egg yolk mixture and mix lightly. Sift in the cake flour and mix with a spatula, cutting through the batter, until no dry flour is visible. -Be careful not to overmix, as this can cause the foam to collapse, or undermix, which can result in uneven texture*** Add the remaining meringue in two batches, gently folding from bottom to top to avoid deflating the foam. ◇Rice Cooker Coating and Pan Filling Thoroughly grease the bottom and sides of the inner rice cooker pot with cooking oil or butter. Pour the batter slowly from a high place, then gently tap the inner pot on the counter 2-3 times to remove large air bubbles. ◇Cooking and Finishing Select the "Multi-Cook" function for 40-50 minutes (or cook regular white rice twice). It's done when a skewer inserted into the cake comes out clean. Invert it onto a cutting board, wrap it in plastic wrap, and let it cool slightly. This prevents moisture loss and keeps it much moister.