Black sesame whole egg cake

Overview

I haven’t made a whole-egg cake for a long time. The main reason is that it takes a lot of time to beat the eggs, and it also needs to be beaten with warm water. In comparison, chiffon cake is easier to make, but I don’t like the soft texture. I had to make it myself if I wanted to eat it. Hehe!

Tags

• baking
• children
• cake
• afternoon tea
• fast food
• cake mix
• egg
• olive oil
• white sugar
• black sesame

Ingredients

Steps

1. 1 Beat 4 eggs in a clean basin without water or oil

   

2. 2 Add sugar in three batches

   

3. 3 Beat the egg liquid with an electric egg beater over warm water until the texture will not disappear immediately

   

4. 4 Pour in the olive oil and mix well

   

5. 5 Sun-dried cake mix

   

6. 6 Cut it up and down and mix it evenly (it defoamed a bit, I don’t know why)

   

7. 7 Sprinkle black sesame seeds and mix well

   

8. 8 Pour into a baking pan lined with greaseproof paper

   

9. 9 Preheat the oven to 150 degrees and bake for 60 minutes

   

10. 10 Remove from the oven and let cool