Rooibos and Apple Hot Milk Sponge 

Rooibos and Apple Hot Milk Sponge 

By Damien Stemmet and Glenda Ramathavha 

Hot milk sponge:
Whole Parmalat milk 1 cup (200 g)
10 rooibos teabags
Eggs 1 cup (210 g) – (about 4 medium, at room temperature)
Cake Flour 1 ¾ cup (200 g)
Sugar 1 cup (180 g)
Butter ¼ cup (60 g)
Royal Baking Powder 1 ½ tsp (6 g)
Lemon peel 1 – organic
6 red apples, grated
Fine salt 1 pinch 

Simple syrup for the rooibos:
500ml sugar
500ml water
12/15 rooibos teabags
3 stick cinnamon

French Meringue:
2 egg white
1kg icing sugar
Pinch of cream of tartar

Apple slices garnish:
5 apples, thinly sliced


For the cake:
1. Place Parmalat full cream milk, rooibos and butter in a sauce pan and bring to the boil and set aside to infuse the flavours.(once cooled strain)
2. Whisk eggs and sugar until ribbon stage, slowly pour in the milk mixture to the mixer and allow to incorporate.
3. Sift dry ingredients into the mixing bowl and remaining ingredients and fold through until combined.
4. Bake in a greased tin for 20/25 minutes until cooked.

For the rooibos infused simple syrup:
1. Bring all the ingredients to a boil and allow to cook over a low heat for 10-15minutes until the rooibos flavour comes through stronger, this will be used for the pouring over the sponge to incorporate the rooibos flavour.

French Meringue:
1.Whip egg whites until stiff peaks and slowly add icing in small quantities until the meringue is glossy, be sure to whip after each addition of icing sugar

For the apple slices:
1. Place half of the rooibos simple syrup in a pot over a low heat and allow apples to cook in the liquid until the mixture starts to caramelise, stirring in between to avoid crystallization.
2. Once cooked and starting to get crispy, remove from the syrup and gently place on a cooling rack and allow to crisp.