Preheat the oven to 180 C. Have ready a 20 cm (8-inch) un-greased, un-lined tube pan.

Place the egg yolks in a small bowl and set aside. Place the egg whites in a large clean dry bowl. Please keep the egg whites in the fridge covered while making the batter.

Sift the cake flour, baking powder, and salt. Set aside.

In a large bowl, beat the egg yolks with sugar (60g) at medium-high until thick for about 3 minutes.

Gradually add oil while beating constantly until it combines well (about 1 minute).

Gradually add milk (or milk tea) while beating constantly until combined (about 30 seconds).

Set the yolk mixture aside briefly while you continue making the whipped egg whites. (I folded the flour mixture into the yolk mixture, after whipping the whites)

Take the egg white mixing bowl out of the fridge. Add cream of tartar or lemon juice. Beat at medium-low speed of a hand mixer to whip the egg whites for 30 seconds.

Gradually increase the speed to medium-high. Continue whisking until the foam starts. Keep beating until they start forming medium peaks. Gradually add the sugar, about 1 tablespoon at a time, while beating constantly. Keep beating until it is slightly glossy and stiff peaks just start to form.

Lift the whisk quickly and vertically out of the meringue. You will see a pointed peak. The peak should curl over just slightly at the tip. Set meringue aside briefly while you continue making the batter.

Combine the Dry and Wet Ingredients. Add the dry ingredients (flour and tea leaves) to the wet ingredients (egg yolk mixture). Mix gently with a rubber spatula until well combined.

Briefly re-beat the meringue at medium-low for 30 seconds or so. Add one-third of the meringue to the batter and fold gently until almost blended to lighten the batter. I used a balloon whisk.

Add half of the remaining meringue to the batter and fold in likewise being careful not to deflate them.

Lastly, transfer the batter (egg yolk + meringue mixture) into the meringue mixing bowl. Gently, fold it into the remaining meringue until incorporated.

Pour the batter into the cake pan, and gently spread the batter with a spatula to create a smooth surface. Bake at 180 C for 20 minutes. Reduce the temperature to 170 C and bake for another 20 to 25 minutes. When the cake is done, insert a cake tester. It will emerge damp but clean, with no gooey batter clinging to it.

The cake must be cooled upside down in its pan to prevent collapsing. Remove the cake from the oven and promptly turn it upside down. Stick the cake pan on a tall heavy bottle. Let the cake cool completely for 3-4 hours before removing the cake pan.

To unmold, turn the cake right side up. Then run a long, thin, sharp knife around the cake’s edge. Also, run the knife around the central tube.

Serve plain, dusted with powdered sugar. It also goes well with cream cheese, yogurt, and fruit preserves.