In a small pot heat the coconut milk and 3 of the earl grey tea bags. Once boiling, remove from heat and leave to steep for at least 10 minutes..

Preheat the oven to 160℃.

Separate the eggs into yolks and whites, place both in large mixing bowls.

Beat the egg whites on medium speed until frothy. Then add the cream of tartar, whip until it begins to turn opaque.

Increase beater to a medium-high speed. Start to slowly add the sugar (150 grams) by the tablespoon in intervals of about 1 minute.

Continue to beat the egg white meringue mixture until it forms stiff peaks, it should hold its shape well when the whisk is lifted.

In the bowl with the egg yolks add the oil, sugar (50g), coconut tea milk, and vanilla essence. Whisk until combined.

Finely sift the flour mixture (rice flour, cornflour, baking powder, and salt) into the batter. Combine until smooth, be careful not to overmix.

Now start to gently fold in a ⅓ of the meringue mix into the batter. You will need to be gentle whilst combining so as to not over mix.

Repeat twice with the remaining ⅔ of the meringue mix, until the batter is combined and still airy.

Pour the batter into your baking tin. Pour from one spot and let the batter spread itself out. Use a toothpick to pop any air bubbles you may see.

Bake at 160℃ for 50 minutes, do not open the oven door to check on the cake until at least 45 minutes.

Once finished baking, remove from the oven and invert the pan upside down immediately.

Leave to cool for at least 2 hours, there should be airflow access from either the legs of the pan or a wire rack underneath.

Top with sweet whipped cream.