Lemon, tea and three milks cake | Women's Weekly Food

Ingredients

• 4 eggs, seperated
• 1/3 cup (75g) caster (superfine) sugar
• 2/3 cup (100g) self-raising flour
• 1/2 cup (165g) sweetened condensed milk
• 1/2 cup (125ml) coconut milk
• 1/2 cup (125ml) milk
• 1 tablespoon earl grey tea leaves
• 300 millilitre thickened (heavy) cream
• Lemon and tea syrup
• 1 cup (250ml) boiling water
• 1 cup (220g) caster (superfine) sugar
• 2 medium lemons (280g), sliced thinly