1. Beat the whole eggs into the basin and add all the sugar.
2. Use an electric whisk to beat at high speed, the egg liquid will increase and the color will become lighter, and continue to beat at gear 3.
3. Beat the egg until it is fully expanded, lift the whisk, and the dripping egg will not disappear immediately. Sift into the low powder twice and mix quickly. Pour in vegetable oil and stir well.
4. Pour the egg batter into a paper cup and fill it eight or nine minutes full. I made 13 cups. Sprinkle with sesame seeds. Heat up to 170 degrees, lower the heat to 150 degrees to preheat for 3 minutes, put the middle layer on the baking tray and bake for 20 minutes.
5. It's so fragrant, out of the oven.
Tips:1. There is a little crack beside the cake, the reason is not known yet, but it does not affect the appearance.
2. The cake shrinks a little after letting it cool, only a little bit.
