Ingredients:

  • 60ml whole milk
  • 2 tbsp Earl Grey loose leaf tea
  • 1 tsp vanilla bean paste
  • 5 large egg yolks
  • 120g caster sugar
  • 60ml neutral oil
  • 100g cake flour
  • 1 tsp baking powder
  • 0.25 tsp fine sea salt
  • 5 large egg whites
  • 0.5 tsp cream of tartar
  • 240ml heavy whipping cream
  • 15g powdered sugar
  • 0.5 tsp finely ground Earl Grey tea powder

Instructions:

  1. Heat 60ml whole milk until just simmering, then add 2 tbsp Earl Grey tea. Note: Let it steep for 5 minutes before straining.
  2. Whisk 5 egg yolks with 40g of the caster sugar until pale and thick.
  3. Stream in 60ml neutral oil and the strained tea milk. Note: This creates a stable emulsion.
  4. Fold in 100g cake flour, 1 tsp baking powder, and 0.25 tsp salt until no lumps remain.
  5. Beat 5 egg whites with 0.5 tsp cream of tartar, gradually adding the remaining 80g sugar until stiff, glossy peaks form.
  6. Add one third of the meringue to the yolk base to lighten it. Note: Use a spatula to cut through the center and roll over.
  7. Gently fold in the remaining whites until the color is uniform.
  8. Pour into an ungreased tube pan and bake at 325°F (160°C) for 45 mins until it springs back when touched.
  9. Invert the pan immediately onto a bottle or cooling rack. Note: This prevents the cake from collapsing under its own weight.
  10. Whip 240ml cream with 15g powdered sugar and tea powder until soft billows form.