|Earl Grey||1 pack|
|boiling water||80 ml （15ml actual）|
|some more hot water|
|prepare oven to 180 degree|
|This recipe is for 6 inch cake|
Soak the Earl Grey in 80ml boiled water and put aside
Use the electric mixer to Stir the eggs in the pan surrounded by warm water
Slowly add sugar into the pan in three times, ensure the egg cream is perfectly stirred every time you add sugar, until the egg cream swells into thick fluffy foam, and the mixer can leave marks that are not easy to vanish on the surface. This might takes 15 mins.
Sift the flour and milk power into the egg foam, softly but swiftly mix them together until there's no dry power.
Note: it should be bottom up stir, don't draw circles otherwise it's easy to de-foam.
veg oil + 15ml tea water + tea dust inside the tea bag and mix everything
pour the mixture to an oily mould, and put into the prepared oven (180 degree), mid-down level, upper & down heat, 25 mins.