Step 1: Prepare the ingredients. Egg 10, low-gluten flour 220g, sugar 180g, corn oil 80g, and white sesame seeds.

Step 2: Beat the eggs into the mixing barrel of the chef's machine, and then pour in all the sugar. The chef's blender should be water-free and oil-free. )

Step 3: put the mixing barrel of the chef's machine on the chef's machine and install it. Select 5th gear and start playing, as shown in the figure.

Step 4: As shown in the figure, this is the appearance of the whole egg, and the texture of the dripping egg paste will not disappear immediately. (The whole journey takes about ten minutes. )

Step 5: Sieve the flour into the egg paste for three times. Every time you sift, turn it from bottom to top and stir it evenly. In addition, preheat the oven at this time. Fire up and down, 180 degrees 10 minutes.

Step 6: Pour the corn oil into the batter. At this time, you should be more careful when mixing, never ask for speed and don't beat around the bush.

Step 7: As shown in the figure, the cake paste is completely mixed.

Step 8: Coat the inner wall of the cake mold with a layer of cooking oil, as shown in the figure.

Step 9: Extrude the cake paste into the mold, as shown in the figure.

Step 10: Sprinkle some white sesame seeds on the cake paste, as shown in the figure.

Step 11: Bake the whole cake in the oven for 180 degrees 15 minutes.