1. Beat the eggs into the egg beater.
2. Add caster sugar.
3. Start whipping with a whisk at low speed, the volume of the egg liquid gradually increases and the color becomes lighter. Raise to level 3 and continue whipping until it swells and thickens and then changes to low speed whipping. Let the bubbling go away and lift the egg beater. The egg liquid will not disappear immediately.
4. Sift into the low flour twice, quickly stir in a stir-frying technique, then add corn oil and mix well.
5. Pour into a paper cup eighty to nine minutes full, sprinkle with white sesame seeds, put in the preheated oven at 180°, middle layer, and roast on the top and bottom for 15 minutes.
Tips:The temperature and time of the oven are adjusted according to the temperament of the oven at home.
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