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brew tea for 60 ml for the cake
Separate 3 large eggs, cool egg whites for 15 minutes
Beat the egg yolks and one-third of the 85 g sugar
Add 40 ml neutral oil and tea and the powdered Earl Grey tea
sieve 75 g cake flour and 1 tsp baking powder, add in steps to egg do not overmix.
whipp egg whites and sugar into meringue, add sugar gradually once it is stiff. the meringue should have a glossy texture, too. Tip: If you overbeat the meringue, it will become very stiff and grainy and won‘t incorporate into the batter at all.
fold meringue into the batter.
Bake in oven preheated to 170ºC for 30 minutes. Cooling the cake upside down helps it stretch downward. Sprinkle with confectioners sugar