2. Place the teabag intonthe bowl and pour hot water. Let it steep for 5 minutes.
3. In a large bowl, mix using a hand mixer the egg yolks and sugar (20g) together until pale yellow (speed 2:2min30sec)
4. Add in vegetable oil, 60g of earl grey tea and whisk until well combine.
5. Sieve in cake flour and baking powder into the egg mixture in 3 increments, and mix until well combine slowly. Do not overmix!
6. In a large bowl,whipped egg whites until opaque and foamy (mixer speed 6:40sec) then add the 65g sugar slowly in 3 batches until stiff peaks form. (Speed 6:2minutes)
7. Using whisk, gently whisk the egg white mixture into batter until fully combined then fold in the mixture using a spatula slowly.
8. Pour batter into a 7” chiffon cake tin only at one place. Do not move around to avoid big air bubbles. Tap the tin 10 times to get rid of the air bubbles.
9. Bake in the preheated oven for 35 minutes. On the last 10 minute put aluminium foil on top to avoid burning for smaller oven.
10. Upon removing the cake from the oven, immediately invert the tin to let it cool.
11. To remove the cake from the tin, tap the sides of the cake and use a pallete knife to remove it.
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TOPPING
1. Cream the cream cheese until soft and smooth.
2. Using a hand mixer, whip the whipping cream together with the icing sugar and lychee essence till medium peak.
3. Add in the softened cream cheese at one side and mix the spot until the cream cheese is well mix and mix it all together until stiff peak forms.