Cake Rusk Recipe by Lazzatain
Cake Rusk is a popular tea-time snack. These are crisp, golden slices of cake, baked twice to get a crunchy texture similar to biscotti. Often enjoyed dipped in tea or coffee, cake rusks are sweet, light, and addictive.
Cake Batter Ingredients
Instructions
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1. Prepare the Batter:
In a bowl, beat the eggs and sugar until light and fluffy.
Add oil and vanilla Essence. Mix well.
Sift in the All-purpose flour, baking powder. Mix it well.
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2. First Bake:
Pour the batter into the prepared loaf pan
Preheat the oven for 10 minutes at 180°C.
Bake in the preheated oven for 35 minutes or until a toothpick inserted comes out clean.
Once the cake is cooled, cut it into ½ inch thick slices.
Lay the slices flat on a baking sheet lined with parchment paper.
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3. Second Bake:
Bake again at 180°C for 15 minutes, flipping halfway (5 minutes per side) until both sides are golden and crisp.
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4. Cool and Store:
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Let the rusks cool completely before storing in an airtight container.
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They stay fresh for up to 2 weeks if you use Air tightned container they can stay fresh for up to a month.
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