Tuesday, April 10, 2018

Cake Rusk




Cake rusk is a delicious tea time snack. We always have rusk with tea for quite some time now. We used to buy them from Indian stores but then I wondered, why not try making it at home. I had already tried making Biscotti at home, so figured making cake rusk will not be that difficult. So after a few trials, I achieved what I was aiming for. Yummy , delicious cake rusk prepared fresh out of my oven :)





 Like Biscotti, the process of making cake rusk, involves baking two times. Cake batter is prepared and baked. Once the cake is ready, we allow it to cool. We then cut slices and bake them again until we get a nice golden color and a crisp texture. Remember, the rusk might be a little soft when you remove from the oven but when it cools down, it becomes hard and crispy.


INGREDIENTS:
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
  • All purpose flour : 2 cups (approx. 250 grams)
  • Salt : 1/2 tsp
  • Baking Powder : 1 tsp
  • Sugar : 1 cup
  • Pure Vanilla extract: 1 tbsp
  • Large eggs (at room temperature) : 4
  • Unsalted butter ( at room temperature) : 1 cup (2 sticks of butter)
  • Milk (room temperature) : 1/4 cup
PROCEDURE:
  • Preheat the oven to 325 F. 
  • Spray some baking  spray (I used PAM baking spray) to a 9 in X 13 in pan (If you don't own a baking spray, you can grease and flour the pan).
  • In a mixing bowl, whisk together all purpose flour, baking powder and salt.

  • Beat the butter and sugar in a large mixing bowl using a stand mixer until smooth.


  • With mixer running on medium, add the eggs one by one. Remember to scrape down the batter in between. Add the vanilla extract. Mix.


  • Slowly add the flour in parts with the mixer running on low. Lastly, add the milk and give a final mix.




  • Pour the batter to the prepared pan. Bake for about 35 minutes.


  • Remove and the cake cool completely (or at least for 20 minutes).
  • Cut the cake into pieces as shown in the picture.

  • Prepare a baking sheet with parchment paper. Arrange the cake pieces/slices in the baking sheet and bake in the already preheated oven (@325 F) for 15 minutes . After 15 minutes, flip the pieces to the other side and rotate the pan and bake again for 15 minutes until it is nice and deep golden. Remove and set aside to cool . The rusk will become completely crispy once cooled.


  • Store it in an air tight container. Enjoy these crispy cake rusk with tea or coffee.




5 comments:

  1. Cake rusks are totally addictive. I having one right now with my afternoon tea.

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  2. Wow, what a fantastic recipe! I just love these too, dunked in tea!

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  3. Cake rusks look perfectly crisp....Also a great way to store longer and enjoy it...Awesome share!!

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  4. I love this idea you know what! these rusk are delectable. Awesome share..

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  5. Awesome. Sincerely, I can take my eyes off these rusk. No better time is tea time over these crispy treat.

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