1, prepare materials: 2 eggs, 30 grams of honey, 20 grams of sugar, 20 grams of corn oil, 70 grams of low gluten flour, sesame seeds;

2, the eggs sit in a large bowl, separated from the 40 degrees or so of warm water, using an electric whisk to beat out the coarse bubbles, add sugar, honey, high-speed whipping, beating to the egg thickened, appear clear lines, add corn oil, mix well;

3, sieve the low gluten flour, from the bottom upward and mix evenly until no dry powder, pour the mixed cake batter into the cupcake molds, 8 minutes full can be, the surface sprinkled with a few sesame decorations;

4, preheat the oven, the baking mold into the middle of the 180 degrees up and down the heat of the preheated oven, baking 20 minutes, remove and allow to cool.