Name: Rooibos tea cake
Yield: serving
Cuisine: Bake
Ingredients: 1.00 rooibos tea bag; 250.00 ml water boiled; 5.00 ml vanilla essence; 65.00 ml oil; 2.00 eggs extra large, whisked; 250.00 ml flour cake; 250.00 ml castor sugar; 20.00 ml Baking powder; salt pinch; 375.00 ml cream fresh, chilled; 65.00 ml castor sugar; 5.00 ml vanilla essence

Recipe Disclaimer

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Ingredients (12)

1.00	rooibos — tea bag
250.00 ml	water — boiled
5.00 ml	vanilla — essence
65.00 ml	oil
2.00	eggs — extra large, whisked
250.00 ml	flour — cake
250.00 ml	castor sugar
20.00 ml	Baking powder
	salt — pinch

ICING

375.00 ml	cream — fresh, chilled
65.00 ml	castor sugar
5.00 ml	vanilla — essence

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Method:

Steep the tea bag in boiling water for about 20 minutes. Remove and add enough cold water to the tea to make up 250 ml. Add the vanilla essence, oil and eggs to the tea and mix until well blended. Sift the dry ingredients together. Add the tea mixture to the dry ingredients and mix well. Line the bottom of a 30 cm plastic ring cake tin with paper towelling and turn the batter into the tin. Line the bottom of the microwave oven with paper towels (in case there are spills) and microwave the cake for 7 minutes on 100 per cent power (HIGH). Leave for 5 minutes before turning out onto a serving platter. Allow to cool completely. To make the icing, whip the cream and castor sugar until stiff. Beat in the vanilla essence and cover the top and sides of the cake with the cream. Sprinkle with rainbow sugar crystals or hundreds and thousands. Serve immediately.
Makes 1 medium-sized cake.