Gently heat the 60 ml milk in a small saucepan until just steaming (do not boil). Add 2 tsp loose Earl Grey tea, remove from heat, cover and steep for 10 minutes. Strain and reserve 50 ml of the infused milk; discard leaves. Melt the 40 g butter and whisk into the warm infused milk until combined. Let cool to warm (about 30–40°C).

Prepare dry ingredients

Sift together 100 g cake flour, 20 g cornstarch and 1 tsp baking powder into a bowl. Add a pinch of salt and set aside.

Whisk egg yolks

In a medium bowl whisk 4 egg yolks with 40 g of the caster sugar (measure from the 120 g) and 1 tsp vanilla extract until the mixture is pale and slightly thickened.

Make meringue

In a clean mixing bowl, beat 6 egg whites to soft peaks. Gradually add the remaining 80 g caster sugar, a tablespoon at a time, and continue beating to stiff, glossy peaks.

Combine batter

Fold the yolk mixture into the sifted dry ingredients until just combined. Fold in the cooled Earl Grey-infused butter/milk mixture. Gently fold one-third of the meringue into the batter to loosen, then fold in the remaining meringue in two additions, keeping as much air as possible. Do not overmix.

Bake

Preheat the oven to 170°C (340°F). Line and grease an 8-inch (20 cm) round cake pan or use a souffle dish. Pour batter into prepared pan and smooth the top. Bake for 25–30 minutes, or until the top is golden and a skewer inserted in center comes out clean. Remove from oven and let cool in pan for 10 minutes, then invert onto a cooling rack and cool completely.

Lychee-Strawberry Compote

Prepare fruit

Halve or quarter the drained lychees if large. Trim and quarter 250 g strawberries.

Cook compote

In a small saucepan combine strawberries, lychees, 40 g caster sugar and 1 tbs lemon juice. Cook over medium heat until the fruit begins to soften and release juices (about 5–7 minutes). If you prefer a looser compote, add up to 30 ml reserved lychee syrup or water.

Thicken

Mix 1 tsp cornstarch with 30 ml water or syrup to make a slurry. Stir slurry into the simmering fruit and cook 1–2 minutes until slightly thickened. Remove from heat and let cool to room temperature. Refrigerate if making ahead.

Earl Grey Whipped Cream

Make strong Earl Grey infusion

Steep 2 tsp Earl Grey in 80 ml boiling water for 6 minutes, then strain. Chill the infusion until cold (you should have about 80 ml).

Optional gelatin for stability

If using gelatin, sprinkle 1 tsp gelatin over 10 ml cold water and let bloom 5 minutes. Warm gently until dissolved, then whisk into the chilled Earl Grey infusion.

Whip cream

Chill a metal bowl and whisk. Pour 350 ml chilled heavy cream into the bowl and add 30 g powdered sugar. With a mixer, begin whipping on medium speed; when it starts to thicken, slowly stream in the chilled Earl Grey infusion (and dissolved gelatin if used). Continue whipping to medium-stiff peaks. Do not overbeat. Taste and adjust sweetness.

Assembly & Garnish

Slice cake

If the cake domed, level the top with a serrated knife. Slice the cooled sponge horizontally into two even layers using a long serrated knife or cake leveler.

Layer

Place the bottom layer on a serving plate. Spread a thin layer (about 3–4 tbs) of Earl Grey whipped cream, then spoon 3–4 tbs of the lychee-strawberry compote, leaving some whole fruit pieces. Add a second thin layer of whipped cream and place the top layer of sponge.

Finish

Frost the outside of the cake with the remaining Earl Grey whipped cream using an offset spatula for a light, cloud-like finish. Use the back of a spoon to create soft swirls for a cloud effect.

Garnish

Arrange sliced strawberries and halved lychees on top. Dust lightly with 1 tsp powdered sugar and tuck mint leaves around for color. Chill the assembled cake 30–60 minutes for flavors to marry and for easier slicing.

Serve

Slice with a warm, dry knife for clean cuts. Serve chilled or at cool room temperature. Keeps refrigerated up to 48 hours; best eaten within 24 hours.