Heat up milk until it starts to evaporate and then add 1 Earl Grey tea bag in, cover it and set it aside.
Preheat oven to 160°C.
Separate the eggs. Add oil into the yolks, shake the bowl genteelly to cover the yolks with oil, mix well.
Add in the Earl Grey milk tea gradually, set aside.
Beat egg whites until foamy high speed.
Add sugar gradually (3 times) Beat egg whites until stiff peak forms, set aside.
Add and whisk 80% the flour and baking powder into the yolk batter (remember to sift them!).
Add and whisk the remaining 20% the flour and baking powder into the yolk batter.
Mix until there is no lump.
Gentle fold the egg white meringue into the yolk batter (gently fold in, otherwise you won't get the airy fluffy texture).
Pour/Pipe the mixture into a 6" round hollow cake mould (I used a paper one here, because I don't have a metal one...).
Tap to release large air bubbles.
Bake at 160°C for 20mins.
Once it's cooked, tap to knock hot air inside the cake and let it cool down completely (Used a Bailey's bottle to help here lol)