Jasmine Tea Cake

Jasmine Tea Cake

cake:
1/2 cup water
2 tbsp jasmine tea leaves

1 cup sugar
1/2 cup butter
2 eggs, separated
1 tsp vanilla extract
1/4 tsp almond extract
1 2/3 cup flour
1 tsp baking powder
1/2 tsp salt

glaze:
1/2 cup powdered sugar
1 tsp reserved tea
1/2 tsp vanilla

Preheat oven to 350˚. Thoroughly grease 5x9 inch bread pan (or two much smaller pans) and coat with granulated sugar.
Bring water to a boil, place leaves in water and let stand for at least 5 minutes. Reserve 1 tsp of brewed tea for glaze.
Cream sugar and butter. Add two egg yolks, vanilla extract and almond extract.
In another bowl, sift together the flour, baking powder, and salt.
Add flour mixture and tea to butter and sugar mixture by alternating flour in 3 additions, adding the tea in between those addtions.
Beat egg whites until firm but not dry. Fold egg whites into batter, and pour into pan immediately. Bake for 50 minutes if using a big pan or 25 minutes if using smaller ones. When done, the tops should be golden and a toothpick should come out clean.
While cakes are baking, combine powdered sugar, reserved tea, and vanilla.
Cool cakes in pan for 10 minutes, then invert onto racks to finish cooling. Drizzle glaze over the tops, cut, and serve.