1. Egg yolk separation
2. Whisk evenly with a whisk
3. Pour milk and corn oil, 30 grams of sugar, and stir evenly
4. Sift in low-gluten flour, stir with a silicone knife until there are no particles
5. Egg whites and sugar, beat with a whisk to dry foaming state
6. Take one-third of the beaten egg whites, put them in a bowl of egg yolk paste, and mix
7. Cake batter
8. Pour into the remaining egg whites
9. Stir well and sprinkle with raisins
10. Pour into the baking dish, sprinkle white sesame seeds on top
11. Bake at 170 degrees for 45 minutes
12. Bake out and let cool and demould, cut into pieces
Tips:Put 30 grams of white sugar with egg yolks, and put 90 grams of egg whites in the remaining 90 grams, put them in three times
