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Use Egg yolk mixture:.
Provide Earl grey (for tea liquid).
Use Boiling water (for tea liquid).
Use Earl gray (for mixing).
Provide ☆Cake flour.
Prepare ☆Baking powder.
Use Egg yolk.
Provide Granulated sugar.
You need to prepare Vegetable oil.
Prepare Meringue:.
You need Egg white (chilled well).
Prepare Granulated sugar.

Pour boiling water into a heat proof dish and add earl grey leaves. Allow to stand for 10 minutes and then strain. Use 30g of tea liquid from here. If there is not quite enough liquid add extra water..
Put earl grey tea leaves into the mortar and pestle and grind finely..
Sift ☆ together..
Egg yolk mixture: Put 30 g of tea liquid from step 1 into a bowl. Then add step 2 and 3 in that order. Stir well with a whisk each time..
Meringue: Put egg whites into another bowl and beat with an electric mixer on high speed. Add sugar in two separate batches and continue beating until meringue forms stiff peaks..
Take 1/3 of meringue and add into the egg yolk mixture. Mix slowly with whisk. It is okay if there are small meringue lumps left in the mixture at this stage..
Transfer this mixture into the Step 5 meringue bowl and then use a spatula to cut and fold until the mixture is homogeneous..
Pour the batter into the chiffon pan. The batter should leave a ribbon pattern on the surface for the ideal consistency..
Tap the pan few times on the kitchen counter and run chopsticks around the pan 2 ~ 3 times to release any large air bubbles that might be trapped inside..
Bake in preheated to 170℃ oven for 30 ~ 35 minutes. If it looks like it will burn, cover with aluminum foil..
Once it is baked, turn upside down immediately and rest the pan on a tall heavy bottle. Leave 2 ~ 3 hours to cooling completely..
Remove from mold by running a knife or hands around the cake..
This cake is fluffy and melts in your mouth..

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