Preheat Oven to 350F. Line an 8x8 pan with parchment paper.

Add the measured milk in a heat-safe measuring cup and heat in the microwave for 30 seconds or until it's hot to the touch. Add in the earl grey tea bag and allow it to steep for at least 10 minutes. Once 10 minutes is over press the bag to release as much of the flavors as possible and throw away the bag and if using loose tea leaves use a fine-mesh sieve to catch the remaining tea leaves.

Add all the dry ingredients to a mixing bowl and cut the tea sachets to add the tea leaves into the dry ingredients. If the tea leaves are too big you may have to grind them until it's finer.

Alternate the steeped milk and the dry ingredients in thirds starting with the dry and then the wet.

In a clean medium-sized bowl add the two eggs whites and whisk on high until bubbles form. Once small bubbles form slowly add in the remaining sugar. Beat the meringue until stiff peaks.

Fold half the egg whites into the batter until there are no more meringue streaks and then fold in the remaining half carefully making sure not to over-mix and deflate the batter.

Pour the cake batter into the prepared pan and bake for 18 to 20 minutes.

Once the cake is ready flip the cake over on a wire rack to prevent the cake from deflating.

Allow the cake to cool.

You will need ½ batch of lemon curd recipe.

Trim the cake to create an even layer and then cut the cake in half down the middle to create two layers.

On a serving plate or cake stand place half of the cake on it.

With a small offset spatula pipe the outside of the cake with a lining of whipped frosting. Fill the inside with lemon curd and then place the second layer on top. Frost the sides and top with the whipped frosting. Pipe a border on top of the cake and fill the inside with lemon curd. Optional: Garnish with Lemon zest and lemon thyme

Refrigerate the cake to set for at least 1 hour before serving

Store Cake in the refrigerator. The cake will stay fresh for up to 4 days.