Honey Earl Grey Cake with Strawberries by Angela Koh

4 egg yolks
33g corn oil
40g Earl grey milk tea (use 2 tea bags steep with half cup of hot water for 5mins and add 1tbsp of condense milk leave it till cool to use.)
1tbsp of Huiji Honey
70g of cake flour plus 1teabag of Earl grey tea shift together.
~ use a hand whisk, whisk the egg yolk, Honey, tea together n slowing add in the oil,shift in the flour and blend till a smooth paste leave aside.

4 egg whites
70g castor sugar
~beat egg white till foamy add in the sugar gradually and beat till firm.
~ fold in the meringue into the yolk batter in 3 batches.
~pour the batter into the baking tray smooth the top n tap a few times on the tabletop to remove bubbles.
~bake at 170degree for 14mins
~once cooked remove from oven n transfer to a rack n peel open all sides of the baking paper for cake to cool down.
~once cool completely cut the cake into 4 pieces to assemble.(I used a 5"cake ring to cut)

250g of non diary cream
6 strawberries cut into small pieces
~ whisk the cream till firm put inside fridge for later use
~to assemble the cake as per your desire design.
Preheat oven at 170degree
Tray used 11"x14" lined with baking paper