Friday, 16 October 2015
5 ml rooibostea
4 extra large eggs
15ml baking powder
Preheat the oven at 180 degrees.
Boil the kettle, pour boiling water over rooibostea bags. Let it soak.
When its strong enough(to taste) mix tea with the cocoa to a paste.(Sift cocoa beforehand).
Separate the eggs yolks and whites. Put then whites to one side for later use.
Cream the Egg yolks and sugar. Mix the oil and Vanilla together.
Mix the Egg yolk mixture, tea mixture and oil mixture together.
Sift the dry ingredients and mix the liquids in.
Whisk the egg whites until stiff and fluffy. (tip: sprinkle a teaspoon of sugar over the whites before you start, makes it stiff faster.)
Fold the egg whites into the batter.
Pour mixture into medium(20cm) cake pan with removable bottom.
Bake for 45 minutes. Or until tester comes out clean
While you are waiting for the cake to finish. Start with the icing.
400ml boiling water
50 ml mazina
Boil water pour over tea. Let it soak.
Pour tea into a pot, pour sugar in and let it dissolve in mixture. Mix butter in.
Sift Cocoa and mazina together. Take some of the tea mixture and make a paste of the mazina and cocoa. Mix the cocoa mixture with the tea mixture and let it simmer until it thickens. Stir essence in and let cool. When cake comes out. Let it cool down till warm and pour icing on top. Smear icing over cake with spatula. Let it cool down and serve.*Huisgenoot* foto >Lunette Cabaco