3 tbsp high quality looseleaf earl grey tea. (no tea bags; too fine)

2 cups boiling water

256 grams cake flour (9 oz )

285 grams + 57 grams granulated sugar

1 Tbsp baking powder (14.7 grams)

1 tsp table salt or 2 tsp Diamond Crystal Kosher salt (5.7 grams)

5 large egg yolks (about 90g)

112g vegetable oil (1/2 cup )

1 tsp + 1 tsp vanilla

8 large egg whites (about 240g)

1/2 tsp cream of tartar

1 tsp gelatin

464g cold heavy cream

56 grams sifted powdered sugar or to taste (2 oz)

steep tea for 2 hours, get eggs out of fridge to start warming to room temperature

preheat oven to 325F

sift together cake flour, 285 grams sugar, baking powder, salt in medium bowl. Sift again into large bowl. Set aside.

separate eggs. Set aside whites.

wait for tea to hit room temperature

add 177g of tea from above

add canola oil, vanilla extract. Whisk until perfectly smooth

dredge up and squeeze out 3 tbsp of tea leaves, add to eggs.

Fold together egg mixture and flour mixture.

Into egg whites, add cream of tartar. Whip (e.g., with stand mixer wisk attatchment) until foamy but still droopy. Gradually beat in sugar, then beat until stiff peaks form.

fold egg whites into batter, ideally in batches.

Pour batter into an unlubricated 10” pan. (or, for a 9.5” pan, subtract 100g batter). tap on the table, smooth out top.

bake 60 minutes, start testing if skewer comes out clean. Cool for 2 hours.

{“for the icing”=>”add 90g of tea (no leaves) to microwavable cup. Sprinkle 1tsp gelatin evenly over surface. Let it soften for 5 minutes, microwave in 10 second batches until gelatin is entirely melted.”}

Cool gelatin/tea, wisk attachment, mixing bowl, and heavy cream in the fridge for at least 15 minutes.

sift 56g powdered sugar

when tea+gelatin is cool, add 1tsp vanilla extract.

start whipping heavy cream on medium speed until slightly foamy. Turn speed up to high until it thickens. Slowly add tea mixture. Reduce speed to medium/low, add powedered sugar a spoonful at a time.

when sugar is fully incorporated, return speed to high, beat until cream holds stiff peaks.

crumb coat icing - apply a thin layer, refrigerate for 15 minutes, then add remaining cream.

refrigerate 4 hours minimum. (or just overnight)