1. Eggs must be refrigerated for 48 hours before use, and the eggs must be separated Egg whites and yolks.Add lemon juice and beat with a whisk at high speed for 30 rounds.

2. After fish eye bubbles appear in the egg white, add 30 grams of fine sugar.

3. Beat the egg whites 50 times at high speed until there are drooping hooks in the egg whites, then add 15 grams of caster sugar.

4. Continue beating for 50 rounds, then add 15 grams of fine sugar.

5. Beat until thick and upright small peaks appear.

6. Mix corn oil and water, add 10 grams of salt and fine sugar.

7. Beat with a whisk at low speed for more than ten seconds until the oil and water merge and the fine sugar dissolves.Then sift the cake flour.

8.Use a whisk to beat at low speed until thick and without any lumps of flour.

9.Add sesame walnut filling and continue to beat evenly.

10.Add egg yolk and vanilla extract

11. Stir with a whisk first, then stir evenly with a spatula.

12.Put one-third of the egg white into the egg yolk paste.

13.Use a spatula to stir until thick and without particles.

14. Pour the cake batter back into the egg whites.

15. Continue to stir for about 50 times, and the cake batter is complete.

16. Pour the cake batter into the mold and shake it a few times to defoam.

17. Preheat the oven to 150 degrees and bake for 40 minutes.

18.Invert immediately after baking and remove from the mold after three hours.

19.The beautiful cake is completed.After cooling, put it into a fresh-keeping bag and store it.

20. When cut open, the internal tissue is delicate and soft.

21.It’s still nice to have some cake for breakfast.