Weigh all the ingredients, separate the egg white from the egg yolk, and be careful not to touch the water or oil or egg yolk in the bowl containing the egg white ~ water and brown rice oil can be put together. Black sesame seeds are ground into fine powder for use.

Water, oil and sesame powder are heated together until boiling, which helps to release the fragrance of sesame seeds ~

Beat the egg yolk first, and pour in the boiled sesame water while stirring. Pour it slowly, but stir it quickly here to prevent the yolk from turning into egg flowers.

Sift in the low flour and stir quickly with light hands.

Then beat the egg whites at low speed until they foam and squeeze into lemon juice, and then pour palm sugar in three times at high speed.

When there are traces of protein frost, turn to low speed until the protein is firm and difficult to foam; Meanwhile, preheat the oven to 160 degrees.

Mix 1/3 egg white cream into sesame egg yolk paste and stir gently.

Then take 1/3 protein cream and stir it evenly again.

Then pour the egg yolk paste into the remaining egg white cream and stir quickly and gently.

Throw away the mixed cake paste ~

Pour evenly into the mold, smooth and exhaust the air. You can put it in the oven and bake it at 160 for 8 minutes.

After 8 minutes, gently take it out and cross it on the surface to prevent the cake from exploding (don't mind omitting this step). Cut it and put it back in the oven, 160 ~ 170 degrees 15 ~ 17 minutes.

Take the baked cake out of the oven, shake it hard first, then reverse it immediately, and then demould it when it is completely cool.

Serve.