Cake can be made without adding milk. The specific method is as follows:

Preparation materials

Eggs: 4, fine sugar: 75g, corn starch: 6g , butter: 50g, cake flour: 80g, cream: 80g.

1. Separate the egg white and egg yolk, making sure that the basin where the egg white is placed is free of oil and water.

2. Beat the egg whites with a whisk at low speed at 1 speed.

3. Add 1/3 of the sugar.

4. Beat at the 2nd speed until fine foam

5. Add 1/3 sugar

6. Beat at the 2nd speed until the egg white becomes fine and curved. The small tip of the hook. Add cornstarch and the last 1/3 of sugar, beat until small peaks can stand upright, and place in the refrigerator to chill.

7. Cut the butter into cubes and microwave for 30 seconds to soften. Add sugar and beat.

8. Add egg yolk and beat at low speed 1.

9. Add sifted flour and stir until there is no particle-free egg yolk paste.

10. Take out 1/3 of the refrigerated egg whites and add it to the egg yolk paste, stir in the figure 8 direction, turn the bowl counterclockwise with your left hand each time, and stir until the egg whites are no longer visible. Add another 1/3 to the stirred egg yolk paste and stir again. Finally, pour the mixed egg yolk paste into the remaining 1/3 of the egg whites and mix thoroughly.

11. Preheat the oven to 180 degrees. Pour into the mold at a height of 20 cm from the mold. It doesn't matter if the surface is uneven, it will be even when baked in the oven.

12. Place in the middle rack of the oven, heat up and down to 180 degrees, and set the total time to 20 minutes. If you don't want the surface to be golden brown, you can adjust the upper and lower heat to 160 degrees after baking for 15 minutes and continue baking for the last 5 minutes.

13. Let cool after taking it out of the oven. Beat the cream with 5 grams of sugar until the texture is clear, then fill the center of the paper cup with a piping bag.