Preheat oven to 350 degrees. Combine the boiling water with the 3 tea bags
and let steep for 20 transactions. Straining, reserve and let sang-froid. Butter and
flour a 9-inch cake pan. In a mixing bowl combine the egg yolks and 3/4 cup
sugar and whisk until thick and pale in semblance. Stir in 1 1/2 teaspoons of
the tea decoct, and the vanilla. Beat the egg whites and salt with an
electric mixer until they form soft peaks. Add the odd 2 tablespoons
of sugar and continue beating for 20 to 30 seconds. Integrated 1/3 of the
egg whites into the egg assortment. Then subjoin 1/4 of the flour assortment, fold it
in. Repeat the summons, folding in the whites and flour until the last
batch of flour is merged. Then fold in the melted butter. Pour the
batter into the prepared pan, and bake for 30 transactions. Allow the cake to
cool slightly before unmolding. Make the glass: In a small sauce pan,
combine the love, cinnamon, and 1/4 cup of the tea reduce. Slowly
begin heating this mixture to completely mix, stirring oft. Set
away. Remove the cake from the oven and turn onto a record. Using a
pastry brushing, baste the entire surface of the patty, using all of the glass.
Allow to sit 20 transactions. Delve 8 wedges. Garnish each wedge with a
dollop of whipped pick, a mint twig, and powdered cabbage. This recipe
yields 8 servings.