Cupcakes made with whipped whole eggs

Step 1: Beat the eggs with sugar (place the bowl of eggs over a bowl of hot water, this helps the whole eggs whip better).

Whip the egg mixture until it holds an '8' shape without disappearing.

Fold the sifted flour into the egg mixture.

Pour the corn oil into the well-mixed batter, fold it evenly, pour it into the mold, and sprinkle sesame seeds or candies on the surface.

Put it in the oven at 150 degrees and bake for 30 minutes. The baking time depends on the temperature of your oven and the size of the cupcake liners.

This simple and quick old-fashioned egg cake is now ready, bringing back full childhood memories.