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Cake Rusk Recipe by Lazzatain

https://youtu.be/sfJLdcwPD9o?si=xtwG3xw19lIm8xwc

Courses
Difficulty Beginner
Time
Prep Time: 20 mins Cook Time: 35 mins Rest Time: 15 mins Total Time: 1 hr 10 mins
Cooking Temp 180  °C
Servings 8
Calories Approx. 120 kcal per rusk
Best Season All seasons (perfect with hot tea, especially in winter)
Description

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
  • 1/2 cup of Sugar Powder
  • 1/4 cup of vegetable oil
  • 3 large eggs
  • 1 cup of all-purpose flour
  • 1 tsp baking powder
  • 1 tsp vanilla Essence
Instructions
  1. 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.

  2. 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.

  3. 3. Second Bake:

    Bake again at 180°C for 15 minutes, flipping halfway (5 minutes per side) until both sides are golden and crisp.

  4. 4. Cool and Store:

    • Let the rusks cool completely before storing in an airtight container.

    • They stay fresh for up to 2 weeks if you use Air tightned container they can stay fresh for up to a month.

Keywords: Cake Rusk, Indian Biscotti, Tea-Time Snack, Twice-Baked Cake, Crispy Cake Slices
Read it online: https://test.lazzatain.com/recipe/cake-rusk-recipe-by-lazzatain/
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