1 1/4 tablespoons butter
2 1/4 cups white sugar
1 2/3 cups all-purpose flour
7 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
5 eggs
1/4 cup vegetable oil
1/4 cup white sugar
2 teaspoons vanilla extract
Heat butter in a medium saucepan over medium heat. Cook butter until golden, stirring constantly. Remove from heat and set aside.
In the top of a double boiler, combine whites sugar and flour. Remove from heat and stir in baking powder and baking soda. Whisking constantly, blend eggs, oil, white sugar mixture. Beat with an electric mixer on medium-high speed for 15 minutes.
Fold egg whites into juice drippings and return to heat, stirring often. Bring mixture to a gently simmer, stirring occasionally. Remove tin foil and stir each tea into the egg and flour mixture. Boil about 2 minutes, until foamy. Pour cooled milk mixture into baked cake. Chill and frost after 1 hour. Chill 3 hours before recooling before frosting.
Evenly coat cake with egg and flour mixture. Refrigerate 8 hours before cutting Frosting front of cake (after chilling overnight, freeze the top layer to serve after frosting). Garnish with whipped cream.