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Warm the milk until steaming, add Earl Grey tea, steep 5–7 minutes, strain, and let cool.
Whisk egg yolks, sugar, oil, and the cooled Earl Grey milk until smooth.
Sift in cake flour, baking powder, and salt; mix until fully combined.
Beat egg whites until frothy, slowly add sugar, and whip to stiff peaks.
Fold one-third of the meringue into the yolk mixture, then gently fold in the rest until no streaks remain.
Pour batter into an ungreased chiffon/tube pan and bake at 350°F for 45–50 minutes.
Immediately invert the pan and cool fully before releasing the cake.