Preheat oven to 170°C (340F).
Prepare the cake tin(s) by greasing and lining with parchment where necessary.
In a cup add the boiling water and milk to the 3 tea bags. Allow the tea to steep for about 5 - 10 minutes.
125 grams boiling water, 125 grams milk, 3 bags rooibos tea
Cream together the softened butter with the sugar until light and creamy in colour and texture. Scrape down the sides of the bowl with a spatula when needed.
125 grams butter, 200 grams white granulated sugar
Add in the eggs one at a time, and mix until thoroughly combined.
3 eggs
Weigh out 300g of flour, add in the salt and baking powder. Mix together using a whisk.
300 grams plain flour, ½ teaspoon table salt, 4 teaspoon baking powder
Add in the tea and flour to the butter and egg mixture, mixing at a low speed until just incorporated.
Using a spatula, make sure all the ingredients are combined.
Place the cake batter into the tins.
Bake the cakes for approximately 30-55 minutes or once the cake tester or toothpick comes out mostly clean, the cake is done. About 30 minutes for 8 inch layers, longer for a isngle cake.
Allow the cakes to cool in the tins for about 15 minutes before turning out onto a plate or wire rack to cool completely.