1. Sift the low-gluten flour twice in advance and set aside.
2. Put the eggs and fine sugar into a large container, and use an electric whisk to beat at high speed until the line does not disappear for 10 seconds.
3. Then use the 1st gear low speed to blow out the big bubbles inside.
4. Sift in the low-gluten flour, pour in the cooked black sesame seeds, and stir until the dry flour is invisible.
5. Add the salad oil in two portions and mix well.
6. Pour the batter into an 8-inch round mold.
7. Put it in the preheated oven, 160°, upper and lower fire, lower layer, and bake for about 40 minutes.
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