Start by brewing the coffee and let it cool.

Separate the egg whites from the yolks. Add sugar to the yolks and beat until light in color, then add evaporated milk.

Add coffee and oil, and beat until well combined.

Sift the dry ingredients: cake flour, cocoa powder, salt, baking soda, and baking powder. Mix well and set aside.

Beat the egg whites until foamy, then add sugar and beat until soft peaks form.

Gradually fold the egg white mixture into the batter in three parts.

Brush the rice cooker with oil before pouring in the batter, then cook until done.

Let the cake cool before slicing into layers as desired.

(For the whipped cream) Start by brewing coffee and let it cool. Beat the whipping cream until foamy, then add sugar and continue beating until soft peaks form.

(For the Dalgona coffee) Dissolve coffee, sugar, and hot water, then beat until fluffy.

Decorate with whipped cream and Dalgona coffee. Add nuts if desired.