Hot milk sponge cake with rooibos and orange

• 420g (750ml) flour • 22.5ml baking powder • 6 eggs • 330g (410ml) sugar • 375ml milk • 1 rooibos teabag • 150g butter, melted • 5ml orange blossom water • 5ml orange zest SYRUP • 80ml boiling water • 80ml (65g) castor sugar • 15ml apricot jam or marmalade FROSTING • 200g butter, softened • 200ml (105g) icing sugar • 250g cream cheese • 2ml vanilla essence

Johané Neilson • Francois Oberholster Makes 1 three-layer cake • Preparation time: 40 minutes Baking time: 25 minutes • Oven temperature: 180°C