It has been a while since I have posted but now I am back. I have been tied up with real estate, kids, socializing etc, it has been a roller coaster ride. Have been super busy lately, but last Thursday I was like that’s it, I have to make something and work on it. So I baked this Cake Rusk until midnight. Then I was like hopefully I can get the pictures done, but the weekend was overbooked and couldn’t get to it.
Finally, today when my brother came I decided to take advantage of his photography skills and be done. The styling credit goes to my bhabhi, I only did the baking part… Since I baked it, I didn’t let anyone touch it as I had to take pics. Thank you to him for helping me and get me to work on it, otherwise it would have been another few days before I could have gotten to it.
Cake Rusk is basically vanilla cake which is double baked like we bake biscotti. First we make the cake as we usually do and then cut them into slices and bake them again to get the crunchy texture on the outside. These Cake Rusk came out so good, I can’t even believe myself. I had watched a few you tube videos and followed this recipe by Huma for the technique purposes specially.
Why is Cake Rusk my favorite
- awesome tea time snack
- you can eat this as a cake if you don’t want the rusk
- love the taste of it
I have tried them once before and that was not intentionally made but since my cake didn’t come out good so my mom suggested that we can make cake rusk out of it, but wasn’t sure what will be the outcome but it did come out good.
Ingredients:
- 1 cup all purpose flour
- 3 eggs (room Temp)
- 1/2 cup butter (room temp)
- 3/4 cup sugar
- 3/4 tsp vanilla essence
- 1 tsp baking powder
- 2 pinches salt
- 1/4 cup milk (room temp)
Directions:
Using your electric mixer or using whisk, cream butter and sugar. Now add eggs one by one and run the mixer or whisk it after adding each egg. Make sure everything is mixed well.
Add vanilla essence and yellow food color to it and mix it. In a big strainer or a sifter, put all purpose flour, baking powder, and salt. Sift it directly into the mixing bowl with butter and sugar.
Mix it using the electric mixer or hand whisker until all combined. Do not over mix it. Now add the last ingredient in the list which is milk and mix it one last time. Pre heat the oven at 350F. Take a 8×8 baking pan. Cover the pan with cooking spray or butter and place parchment paper on the bottom of the pan. And apply butter or cooking spray on top again.
Pour the batter into it and tap it to make sure its all evenly distributed in the baking pan. Once the oven is pre heated, place it in the oven and let it bake for 20-22 mins or until the tooth pick comes out clean when you do check it.
Once done, take it out of the oven and let it sit for about 10 mins. Then turn the pan upside down to tap it to get the cake out of the baking pan. Pull off the parchment paper slowly and let it cool down completely on the wire rack. After it cools down, cut all edges on all 4 sides so you have a cleaner look when we cut them into slices. Now cut the cake into half and cut that 2 halves into 1/2 inch slices.
Place them on to the baking tray on the parchment paper. Bake it at 300F for 20 mins on one side and turn them to bake on the other 20 mins on the other side. Once they are baked, pull it out and let it sit for a couple of mins and then place them on the wire rack to cool down.
Store them in an air tight container. You can store them up to 2 weeks. Enjoy them with a hot cup of tea or coffee which ever you prefer. I prefer it with tea when you can dip it in the tea and I love it.
Pin this yummilicious recipe for later
You can also try a few of my other cookies from my blog.
Jeera Cookies, Eggless Almond Cookies, Mexican Wedding Cookies, Tutti Frutti Cookies, Pina Colada Cookies
Cake Rusk | Tea Time delicacy
Ingredients
- 1 cup all purpose flour
- 3 eggs room Temp
- ½ cup butter room temp
- ¾ cup sugar
- ¾ tsp vanilla essence
- 1 tsp baking powder
- 2 pinches salt
- ¼ cup milk room temp
Instructions
- Using your electric mixer or using whisk, cream butter and sugar. Now add eggs one by one and run the mixer or whisk it after adding each egg. Make sure everything is mixed well.
- Add vanilla essence and yellow food color to it and mix it. In a big strainer or a sifter, put all purpose flour, baking powder, and salt. Sift it directly into the mixing bowl with butter and sugar.
- Mix it using the electric mixer or hand whisker until all combined. Do not over mix it. Now add the last ingredient in the list which is milk and mix it one last time. Pre heat the oven at 350F. Take a 8x8 baking pan. Cover the pan with cooking spray or butter and place parchment paper on the bottom of the pan. And apply butter or cooking spray on top again.
- Pour the batter into it and tap it to make sure its all evenly distributed in the baking pan. Once the oven is pre heated, place it in the oven and let it bake for 20-22 mins or until the tooth pick comes out clean when you do check it.
- Once done, take it out of the oven and let it sit for about 10 mins. Then turn the pan upside down to tap it to get the cake out of the baking pan. Pull off the parchment paper slowly and let it cool down completely on the wire rack. After it cools down, cut all edges on all 4 sides so you have a cleaner look when we cut them into slices. Now cut the cake into half and cut that 2 halves into 1/2 inch slices.
- Place them on to the baking tray on the parchment paper. Bake it at 300F for 20 mins on one side and turn them to bake on the other 20 mins on the other side. Once they are baked, pull it out and let it sit for a couple of mins and then place them on the wire rack to cool down.
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