To Make the Earl Grey-Infused Whipped Cream

1. Bring the double cream to a gentle simmer, do not boil.  
2. Pour the cream into a stainless steel bowl and infuse with the Earl Grey tea bags. Let them steep for 30 – 45 mins as the mixture cools. 
3. Meanwhile, mix the icing sugar with the salt and set aside.
4. Now cover the bowl with a lid and cold brew the cream for 8 – 12 hours in the fridge. 
5. Remove the tea bags and squeeze all their flavour before discarding.
6. Add vanilla extract and icing sugar mixture to the infused cream.
7. Whisk on medium speed until stiff peaks form.
8. Cover and refrigerate until ready to use.

To Make the Earl Grey-Infused Milk

1. Add the milk and Earl Grey tea bags to a small saucepan.
2. Heat over medium-low until it reaches a gentle simmer (about 1–2 minutes). Do not let it boil.
3. Remove from heat and steep for 5 minutes.
4. Gently squeeze the tea bags to extract all the flavour, then discard the tea bags.
5. If needed, top up with extra milk to make 58 ml in total.
6. Set aside to cool slightly before using.

To Make the Cake Batter

1. Preheat your oven to 160°C fan (325°F) and prepare a 20 cm (8-inch) chiffon cake pan – do not grease or line the pan.
2. In a medium mixing bowl, sift the cake flour, baking powder and salt.  Add the dried leaves from an Earl Grey tea bag.  Mix them well.
3. In a large mixing bowl, whisk the egg yolks with 26 g sugar until pale and slightly thickened.
4. Add the vegetable oil,  Earl Grey-infused milk, and vanilla extract. Mix well.
5. Add in the dry ingredient mix and beat until just combined. Then stop the mixer and gently mix by hand until you get a smooth consistency.
   

To Make the Meringue

1. In a clean, grease-free bowl, add the cream of tartar into the egg whites and begin whisking until foamy.
2. Gradually add 60 g sugar, one-third at a time, giving each addition 30 seconds to a minute to let the sugar dissolve.  
3. Once all the sugar is added, turn the mixer to medium high speed and continue to whisk until stiff peaks form.

To Fold in the Meringue

1. Scoop a small amount of the meringue and fold it into the egg yolk batter to lighten it.
2. Then pour the loosened cake batter back to the meringue, gently combining them using a whisk to maintain the airy texture.
3. Use a spatula to scrape down the sides and the bottom of the bowl to make sure everything is well incorporated. 
4. Pour the batter into an un-greased chiffon pan (best poured in one spot).
5. Lift the pan a few inches and drop it onto the counter once or twice to release any large air bubbles.
6. Run a skewer through the batter to remove smaller air pockets for a finer crumb.  Shake the pan gently to smooth the top.

To Bake and Cool the Cake

1. Bake at 160°C (320°F) for 35 minutes, or an inserted skewer comes out clean.
2. Immediately invert the cake pan and let it cool completely upside down to prevent collapse.
3. Once cooled, gently press around the edges and the funnel, working the cake free to release it.
4. Place the cake on a serving plate or cake stand.

To Decorate the Cake (Optional)

1. Frost the cake with a thin layer of Earl Grey-infused whipped cream and chill for about 30 minutes to set.
2. Apply another layer of cream and smooth with a scraper.
3. Pipe on top with any design of your choice (I chose a coral effect), and garnish with blueberries and rosemary sprigs.
4. Slice and enjoy with a cup of tea or coffee!