1. Separate the egg white and egg yolk. Add 20 grams of fine sugar to the egg yolk and beat until the sugar melts.
2. Add corn oil and mix well.
3. Add water and stir well.
4. Sift in the low-gluten flour and mix it into a fine batter in a "Z" shape with a whisk.
5. Add a few drops of white vinegar to the egg white, add the remaining 30 grams of caster sugar in three times, and beat until stiff foaming.
6. Take half of the meringue into the cake batter and mix evenly.
7. Pour the mixed batter back into the egg whites and stir evenly.
8. Take half of the batter, add 15 grams of black sesame paste, and mix well.
9. First pour the original batter from the middle, then pour the black sesame batter from the middle, pour all the batter in turn, and stir a few times with chopsticks. Gently shake it a few more times to produce large bubbles.
10. Put it in the preheated oven, 130°, upper and lower fire, lower layer, bake for 60 minutes.
11. After being out of the oven, lightly shake 2 times to release the hot air, and immediately reverse to cool down, and then release the mold after it is completely cooled.
