In a milk pot, add milk and earl grey. Bring it to a simmer and simmer for about 5 minutes. Remove from the heat, cover with a lid and let it rest for 10 minutes or until it’s cool for use

Strain the mixture. I used a linen strainer because the leaves are super fine.

Preheat oven at 160°C/320°F.

Separate the eggs, egg yolks in one bowl and egg whites in one bowl.

In the bowl of egg yolks, add sugar. Mix vigorously until well combined.

Add in oil and mix. Add in the infused earl grey milk and salt. Mix until well combined.

Sift in the flour and earl grey leaves. Use a whisk to mix in until combined, do not over mix.

In the bowl of egg white, add cream of tartar. With an electric mixer, start mixing on low speed until frothy. Then add in the sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.

Add the meringue egg white into the yolk batter in 3 batches. Mix in a circular motion until the whites disappeared. Switch to a spatula to scrape the bowl and ensure even mixing.

Transfer the batter in a 7 inch prepared pan, greased and lined with parchment paper.

Use a chopstick or skewer to draw a circular motion in the batter to release air bubbles. Drop the pan on the table a few times to further release air bubbles.

Bake in preheated oven at 160°C/320°F for 30 minutes, and then lower to 150°C/300°F for another 30 minutes.

Leave the cake in the pan for cooling. After cooling for about 15 minutes, remove the cake from the pan.

Once the cake completely cool, slice the cake into 3 sheets. Set aside.

In a sauce pan, add in the orange peels and water.

Simmer it for about 8 minutes. Strain them.

Using the same pan, add in water and sugar. Start the heat to dissolve the sugar. Once the sugar is dissolved, add in the orange peels.

Bring it to a simmer, cover with a lid and simmer for about 30 minutes. Check on the water occasionally so that it doesn’t get burnt out.

After 30 minutes, you’ll notice the water is almost gone. The orange peels turn translucent and thick and sticky. They are ready.

Line them on a towel to dry and cool them.

In a milk pot, add water, earl grey and sugar.

Simmer for 5 minutes.

Strain and set aside for cooling.

In a large mixing bowl, add in the cold whipping cream. Place the bowl over a bowl of ice cubes.

With an electric hand, whip until the cream is slightly thickened.

Sift in the powdered sugar. Continue mixing until soft peaks.

Add half of the cream into another bowl. Cover with a lid and refrigerate for 30 minutes. This half is for covering the cake.

As for the other half, add in a teaspoon of infused earl grey. Mixing until the cream is stiff.

Transfer into a piping bag. Use this for assembling the cake.

As for the chilled cream, add in a teaspoon of the infused earl grey.

Use a whisk to mix to avoid over mixing. Mix the cream until it is smooth and the whisk able to hold the cream. This cream is use to cover the cake and also for the piping circular deco.