Preheat the oven: Begin by preheating the oven to 160°C. Prepare your cake molds by greasing them lightly with butter to help the cakes come out easily. If using paper cup molds, no need to grease.

Whisk the eggs: Crack the 3 eggs into a clean, dry bowl. Add 20g of white sugar and 30g of honey. Start whisking on low speed using a hand mixer to dissolve the sugar and honey. Continue mixing for 1-2 minutes until the egg mixture lightens in color. Then, increase the speed to high and continue to whisk. The mixture will expand and turn into a thick, foamy consistency. Whisk until the mixture forms a figure-8 pattern when you lift the whisk, and the figure-8 stays visible for a few seconds. This process should take about 5-8 minutes.

Add the flour: Sift the 100g of low-gluten flour into the whipped egg mixture. Gently fold the flour in using a spatula, mixing from the bottom upwards. Do this quickly and carefully to avoid deflating the egg mixture.

Mix the wet ingredients: In a separate bowl, combine 25g of whole milk and 25g of corn oil. Whisk them together until they emulsify into a smooth mixture. This helps to integrate the oil and milk into the batter, making the cake texture finer.

Combine the mixtures: Pour the emulsified milk and oil mixture into the batter and gently fold it in with the spatula. Continue folding until the batter is smooth and uniform, without any dry flour left.

Prepare for baking: Pour the batter into the greased molds, filling each about 70-80% full to allow for expansion while baking. Gently tap the molds on the counter to release large air bubbles from the batter.

Decorate with sesame seeds: Sprinkle a layer of white sesame seeds evenly over the surface of the batter for decoration.