Sweet and delicate cakes

Sweet and delicate mini cakes


These mini cakes was once popular on the streets. It turns out that it’s not difficult to make. It’s sweet and delicate. You don’t have to buy it anymore!


  • 4 eggs
  • 120 grams of low-gluten flour
  • 80 grams of sugar
  • 25 grams of vegetable oil
  • appropriate amount of black sesame seeds.


  1. The container in which the eggs are whipped must be water-free and oil-free. Wipe the container with kitchen paper. Place 4 eggs into the mixing bowl of a chef’s mixer.
  2. Stir the egg liquid with a chef’s machine. When the egg liquid runs down, the lines will not disappear immediately. Just whip the egg liquid until it is in place. Do not over-whip it.
  3. Sift the low-gluten flour twice, and sift the low-gluten flour into the egg liquid in two batches.
  4. Mix evenly using the cutting and mixing method. The low-grade flour and egg liquid should be completely mixed and there will be no dry powder. Be careful not to over mix to prevent the egg liquid from defoaming.
  5. Flow the prepared vegetable oil into the egg batter along the rubber spatula. Stir the vegetable oil and batter evenly to completely absorb the vegetable oil and egg batter.
  6. Put the cake batter into the cupcake mold and add black sesame seeds.
  7. Preheat the oven to 170 degrees, put the cake mold into the oven and bake at 170 degrees for 30 minutes.