Tea Scented Sponge Cake

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   ["Preheat oven to 350 F.", "Grease and flour one or two 4 1/2 "" springform pans (depends on how thick you want the sponge cake; 2 for thinner cake, 1 for a thick cake).", "Put the tea bags in a small custard cup or ramekin, add the boiling water and allow to steep for 20 minutes. Once it is done steeping, squeeze the liquid out of the bags and throw away the bags. Set the tea concentrate aside for a moment.", "With mixer, whisk egg yolks and 6 Tablespoons of sugar until thick and pale. Add the vanilla and tea concentrate.", "In a separate bowl, whisk egg whites to soft peaks. Add 1 Tablespoon sugar, mix. Fold about 1/2 of the egg whites into the egg yolks til combined. Then fold in 3 Tablespoons of flour and the salt. Fold the rest of the egg whites into the yolks; combine well. Then fold in the rest of the flour. Finally, fold in the melted butter.", "Pour into prepared pan(s). Bake for approximately 30 minutes until inserted pick comes out clean. Cool 10 minutes on wire rack.", "While waiting, microwave 1/4 cup water, the honey or agave, and cinnamon in a small ramekin for about 60 seconds.", "Run a sharp knife around the perimeter of the cake pan and remove the cake to cool on a wire rack. While the cake is still warm, usuing a pastry brush, coat the cake with the honey glaze. Wait a bit for each layer to soak into the cake, and keep glazing until you use up all the glaze.", "Allow to cool. Serve with powdered sugar and whipped cream if desired.", "Store in an airtight container for up to 3 days."]

* Per serving · 4 servings · Values may vary.