List of ingredients:
* Eggs 2500g
* Sugar 750g
* Flour 900g
* Rapeseed oil 500g
* Milk 150g
* Salad oil 150g
* Cake oil 90g
* 90g of white sesame seeds
Making steps:
1. Put the eggs and sugar into the hopper of a food mixer, set the mixer to medium, and mix for about 3 minutes, until well blended.
2. Pour in the flour and cake oil, and with the mixer on high speed, mix for about 5 minutes, until the batter is fluffy.
3. Add the milk and salad oil one at a time, mixing well after each addition.
4. Remove the preheated cake molds from the oven, brush with a little canola oil, and use a small spoon to evenly spoon in the cake batter (to fill the molds to the eighth full), sprinkle with white sesame seeds.
5. Place the molds in a preheated 170°C oven and bake for about 25 minutes. Keep an eye on the cake, when the cake starts to rise slowly and then falls back down slowly, it indicates that the cake is cooked through.
6. Remove the baked cake and insert a toothpick into the center of the cake, if there is no wet cake batter, it is done.
7. Remove the cake from the mold and place it on a baking sheet to cool.
8. Finally, you can cut it into small pieces to serve as you like.
The key to the production of old-fashioned egg cake lies in mastering the fire and the proportion of batter, and the baked cake should be flavorful and sweet, crispy outside and tender inside.