Recipe

1. whip egg yolks with dark sweetened sugar
2. Add the white sesame oil in two batches, mixing each time.
3.Add almondmilk and mix.
4.Add the rice flour and mix until incorporated.
5.Add salt to egg whites and beat with an electric mixer.
6.Add the tri-phosphate sugar in three additions and beat until the mixture is stiff peaks.
7.Add one-third of the meringue mixture to the egg yolk mixture and mix well.
8.Add the remaining half of the meringue mixture and mix until well blended.
9.Add the remaining meringue and mix until evenly combined, scooping from the bottom.
10.Pour the mixture into the molds and bake in a preheated oven at 170℃ for 30 minutes.
11.After baking, invert the cake into a jar or other container and allow to cool.
12. Remove from the mold.