Pit 500 g fresh apricots and place the flesh in a large non-reactive bowl. Add 160 g granulated sugar and 10 g lemon juice, stirring thoroughly to coat all the fruit. Cover and let macerate at room temperature for 4 hours.

Transfer the macerated apricots along with all accumulated juices to a small saucepan. Bring to a boil over high heat, then skim off any foam that rises to the surface.

Reduce the heat to medium-low and continue cooking, stirring constantly with a heatproof spatula or wooden spoon to prevent scorching. Cook until the jam has thickened considerably and coats the back of a spoon without immediately dripping off—this typically takes about 20 minutes. Remove from heat and let cool completely to room temperature. The jam will continue to thicken as it cools.

Preheat your oven to 150°C (300°F). Have a 6-inch chiffon cake pan ready—do not grease the pan, as chiffon cakes need to cling to the sides to rise properly.

In a small bowl, heat 50 g milk until just steaming (do not boil). Add 2 g Earl Grey tea powder and stir to combine. Set aside to cool completely to room temperature.

In a large mixing bowl, combine 35 g corn oil with the cooled Earl Grey milk mixture. Whisk vigorously with a balloon whisk until the mixture is fully emulsified—it should appear creamy and uniform with no oil droplets visible.

Sift in 50 g cake flour and fold gently with a spatula until no dry streaks remain.

Add 3 egg yolks and continue folding until the batter is smooth, glossy, and completely free of lumps.

In a clean bowl, whip the egg whites with sugar and 3 drops of lemon juice until stiff peaks form. The meringue should hold its shape firmly when the beaters are lifted, with the peaks standing upright and the surface appearing smooth and glossy.

Gently fold one-third of the whipped egg whites into the yolk batter. Use a spatula to cut through the center of the mixture, sweep along the bottom of the bowl, and fold over. Rotate the bowl and repeat until just combined.

Then fold the mixture back into the remaining meringue. Mix gently until fully combined.

Pour the batter into the ungreased 6-inch chiffon cake pan. Gently tap the pan on the counter 2-3 times to release any large air bubbles. Bake for 45 minutes, until the cake is lightly golden on top and springs back when pressed gently with a fingertip.

Remove the cake from the oven and immediately invert the pan onto a wire rack.

Let cool completely to room temperature—this is essential for preventing collapse. Once cool, run a thin knife around the edges to release the cake, then remove from the pan. Slice horizontally into 3 even layers using a serrated knife.

Place 400 g chilled heavy cream and 20 g granulated sugar in a large bowl. Whip with an electric mixer on medium speed until the cream reaches a yogurt-like consistency—it should be thickened but still fluid.

Add 120 g cooled homemade apricot jam and continue whipping until the cream holds stiff peaks. Be careful not to overwhip, as the cream can become grainy or separate. Transfer to a piping bag fitted with a large round tip, or set aside for spreading with a spatula.

Place one layer of cake on a serving plate or cake stand. Pipe or spread an even layer of apricot whipped cream over the surface, using a spatula to smooth it flat.

Pipe two rings of cream around the perimeter of the cake layer to create a dam that will hold the jam in place.

Spoon a generous layer of homemade apricot jam into the center, spreading it within the cream rings.

Pipe another layer of apricot whipped cream over the jam and spread smooth.

Place the second cake layer on top and repeat the process. If you have a third layer, continue with the same method. Finally, place the top cake layer and use the remaining apricot whipped cream to frost the top and sides of the cake. A simple, rustic finish is lovely, or you can smooth the sides for a cleaner look.

Refrigerate the assembled cake for at least 30 minutes to allow the cream to set and the flavors to meld. Before serving, you can decorate with additional piped cream, fresh apricot slices, or a dusting of Earl Grey tea powder for an elegant touch.