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1
Preheat oven to 350u00b0.
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2
Pour boiling water over tea bags in a bowl; steep 5 minutes. Remove and discard tea bags; cool to room temperature.
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3
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and cinnamon, stirring with a whisk.
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4
Place the cream cheese and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes).
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5
Add 1/4 cup granulated sugar and brown sugar; beat until well combined. Beat in brewed tea and vegetable oil.
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6
Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
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7
Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy.
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8
Add cream of tartar; beat until soft peaks form. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
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9
Gently stir one-third of egg whites into batter; gently fold in remaining egg whites.
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10
Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 350u00b0 for 35 minutes or until a wooden pick inserted in center comes out clean.
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11
Cool in pan on a wire rack. Sprinkle with powdered sugar.
