Remove the butter from the fridge and let it soften at room temperature. It should be soft enough to press with a finger and leave an indentation.

In a bowl, combine the softened butter and 20g corn oil. Use a whisk or chopsticks to mix until fully blended into a smooth, liquid consistency.

Add 10g cake flourand continue stirring until fully incorporated. The mixture should be smooth with no dry flour lumps. The cake release oil is now ready.

Use a brush to apply a thin, even layer of cake release oil inside each cavity of the 12-mold baking pan. Ensure the entire surface is coated to make cake removal easier.

Once coated, set the molds aside.

Preheat the Oven– Set the oven to 170°C (340°F) and allow it to preheat for 10-15 minutes. Preheating ensures even baking.

Whip the Egg Mixture– Crack 8 eggs into a large mixing bowl. Add 160g granulated sugar and 5ml lemon juice.

Start mixing on low speed to combine the eggs and sugar. This prevents splattering when whipping at high speed.

Once combined, increase to high speed and whip until the mixture becomes pale, voluminous, and fluffy.

The batter is ready when you can lift the whisk and draw a figure “8” on the surface, and it stays visible for 3-5 seconds before disappearing.

Incorporate the Flour– Sift 240g cake flour into the whipped egg mixture. Sifting removes lumps and ensures a fine texture.

Using a silicone spatula, gently fold the flour into the batter using an upward motion while rotating the bowl.

Mix until no dry flour is visible, but avoid overmixing to maintain the cake's light texture.

Transfer the batter into a piping bag. If a piping bag is unavailable, use a plastic bag with a small cut at the tip.

Pipe the batter into each mold, filling about 90% full. Avoid overfilling, as the cakes will rise during baking.

Sprinkle a layer of white sesame seeds on top for added aroma and decoration.

Place the filled molds into the preheated oven and bake at 170°C (340°F) for 20 minutes.

Keep an eye on the cakes through the oven door. When the tops turn golden brown and the cakes have risen, they are done. Adjust baking time as needed.

Once baked, carefully remove the molds from the oven using heat-resistant gloves. Place them on a cooling rack.

Allow the cakes to cool completely before unmolding. The cakes should easily release when tilted upside down.