Start with preheating the oven at 375-degree F.
Prepare a cake tin by greasing it with oil or butter and setting it aside.
In two clean mixing bowls, separate the egg whites and yolks.
In the egg yolks, add sugar and whisk it with a stand mixer or with a hand mixer until pale.
Add butter to the creamed yolk and whisk until creamy.
Add milk and strained tea to the same mixture and gently whisk it on medium for a few seconds.
Add wheat flour, all-purpose flour, and baking powder to the mixture and gently fold until no visible lumps can be seen.
Now beat the egg whites in a separate bowl with a clean hand mixer or stand mixer until fluffy and have soft peaks.
Gently fold the egg whites into the flour batter a little by little.
Pour the cake into the cake tin and bake for 25 to 30 minutes. Use a toothpick test to see if the cake is done.
Let the cake cool at room temperature.