Main Ingredients: 100g low gluten flour, 100g eggs, 90g sugar

Supplementary Ingredients: corn oil moderate, white sesame seeds moderate

1, eggs beaten into a waterless and oil-free container, add sugar.

2, put a pot of hot water under the basin, whipping gradually appear large foam.

3, continue to whip; whip until you lift the whisk, the traces in the basin will not immediately disappear.

4. Brush a layer of corn oil inside the cake mold, and preheat the oven.

5. Sift the flour into the whisked egg mixture three times, mixing well each time before adding the next.

6. Use a silicone spatula to mix well, use the cutting technique to mix from bottom to top, don't make a strong circle to mix, prevent the batter from gluten. After cutting and mixing, put the batter into a piping bag.

7. After filling the bag, cut a small opening at the top and slowly squeeze the batter into the mold nine times full.

8. After squeezing all of them, gently shake them a few times to make them flat and even.

9. Next, sprinkle a layer of white sesame seeds. If you don't like sesame seeds, you can choose to add sliced almonds, melon seeds and other dried fruits.

10, into the oven in the middle of 180 degrees, up and down the pipe, bake 18-20 minutes or so can be removed from the oven, temperature and time according to their own oven to adjust.

11, finished.