Servings: one 8-inch layer cake, (about 50 red scoops)

200 g. (2 cups) sifted cake flour 200 g. (2 cups) sifted cake flour
200 g. (1 cup) superfine sugar, divided 200 g. (1 cup) superfine sugar, divided
1 tablespoon baking powder 1 tablespoon baking powder
1 teaspoon kosher salt 1 teaspoon kosher salt
240 g. (1 cup) whole milk, room temperature 240 g. (1 cup) whole milk, room temperature
110 g. (½ cup) canola oil 110 g. (½ cup) canola oil
350 g. (~7) large eggs, separated and room temperature 350 g. (~7) large eggs, separated and room temperature
2 teaspoons pure vanilla extract 2 teaspoons pure vanilla extract
 
Earl Grey Simple Syrup: subheading: Earl Grey Simple Syrup:
2 tablespoons Earl Grey tea 2 tablespoons Earl Grey tea
100 g. (½ cup) sugar 100 g. (½ cup) sugar
120 g. (½ cup) water 120 g. (½ cup) water
 
Earl Grey Whipped Cream: subheading: Earl Grey Whipped Cream:
2 tablespoons Earl Grey tea 2 tablespoons Earl Grey tea
480 g. (2 cups) heavy cream, divided 480 g. (2 cups) heavy cream, divided
¼ cup sugar, or to taste ¼ cup sugar, or to taste

To make the cake: subheading: To make the cake:
Preheat the oven to 350°F. Line two 8-inch round cake pans with parchment paper circles or oil the bottoms only; set aside.
In a large bowl, stir together the cake flour, 100 g. of the sugar, the baking powder and salt. In a small bowl, whisk together the milk, oil, egg yolks, and vanilla extract. Set aside both bowls.
In a stand mixer fitted with a whisk attachment, whip the egg whites on medium-high speed until you can see the wires of the whisk starting to leave a trail in the whites, 45 seconds to 1 minute. At this point, start adding the remaining 100 grams of the sugar for the cake, 1 tablespoon at a time. Wait 5 to 8 seconds before adding another tablespoon. When all the sugar is added, continue whipping for another 30 to 45 seconds, until the whites are at a soft peak stage. The whites will look a lot like shaving cream. Set aside.
Make a well in the center of the flour mixture and pour in the milk mixture. Use a rubber spatula to stir the two together. When well mixed, take a few large spoonfuls of the beaten egg whites and fold them into the batter. Add the rest of the whites and fold gently until well combined. Divide the batter evenly between the two prepared cake pans.
Bake at 350°F for 30 to 35 minutes, rotating the pans midway through baking time, until the tops are golden brown, your finger bounces back when you poke the cake in the center, and a cake tester inserted into the middle of one of the cakes comes out clean. Remove from the oven and let cool on a wire rack for a few minutes. After about 5 minutes, invert the cake pans to allow them to cool upside down.
Make the Earl Grey Syrup: subheading: Make the Earl Grey Syrup:
Combine the 100 grams of sugar with 120 grams of water and bring to a boil; stir until the sugar dissolves. Remove from the heat and stir in tea leaves, let steep. Let cool completely; strain before using.
Make the Earl Grey Whipped Cream: subheading: Make the Earl Grey Whipped Cream:
In a small saucepan, combine 240 grams (1 cup) of the heavy cream with the tea leaves. Heat until bubbles appear on the sides of the pan. Let cool completely; strain before using.
In a large bowl with a large whisk or electric mixer, combine the infused cream and the remaining cream. Add in the sugar and whip until the cream is thick and stiff. Whip to firm peaks; set aside.
Assemble: subheading: Assemble:
When the cakes are completely cooled, turn them right side up and run a small paring knife around the edge of each cake. Invert the pans and rap them against the work surface; the cakes should drop out. Peel off the parchment paper. Level the cakes with a sharp serrated knife.
Place one of the cakes on a flat serving plate. Brush generously with about half of the Earl Grey syrup. Spoon about 1½ cups of the whipped cream onto the cake and spread it evenly across the top. Place the second cake on the cream and press down slightly to even the cake. Brush the cake with the remaining of the simple syrup. Coat the cake with the remaining whipped cream. Use a pastry bag to pipe a border along the top of the cake.

To make a 6-inch layer cake: 10 red scoops batter for each 6-inch cake pan (3 total)  To make a 6-inch layer cake: 10 red scoops batter for each 6-inch cake pan (3 total)
Cupcakes: 1 red scoop for small cake liner, 2 scoops for tall liner  Cupcakes: 1 red scoop for small cake liner, 2 scoops for tall liner
Love!! One of my favorite cakes.  Love!! One of my favorite cakes.
Can add fruit, but does not need any.  Can add fruit, but does not need any.
Try with lemon curd filling.  Try with lemon curd filling.
test x3/5 recipe: check if it makes exactly one 6-inch layer cake with three layers.  test x3/5 recipe: check if it makes exactly one 6-inch layer cake with three layers.