Cake Rusk is our favorite go-to snack. It has become more of a necessity to serve the cake rusk with tea and coffee in every household whether it is for the guests or family. Since cake rusk is the most demanded snack in the country, why not share a recipe which can give you loads of fresh cake rusks in a single cooking session? Now you wouldn’t need to buy them from outside, and not all the markets provide quality cake rusks as per my own experience. So how about we stop compromising on the quality and bake them ourselves at home? That is what I did when I was finally done with the market-bought cake rusk. Now I bake them every weekend for the rest of the week and keep them ready in a cookie jar ready to serve and enjoy all the time.
- 3 Eggs (medium-sized)
- ½ cup Sugar
- ⅔ cup Butter (soft)
- 1 tsp Vanilla Essence
- 1 cup Flour
- 1 ½ tsp Baking Powder
- Cooking Oil (to grease)
Amount Per Serving
Calories 2129 Calories from Fat 1233
% Daily Value*
Saturated Fat 82g513%
Trans Fat 5g
Polyunsaturated Fat 8g
Monounsaturated Fat 37g
Vitamin A 4495IU90%
* Percent Daily Values are based on a 2000 calorie diet.
- Baking Tray
- Parchment Sheet
- Hand Mixer
- Mixing Bowl
- Square Baking Pan 8-inch
Make the batter:
- Start by beating 3 eggs in a mixing bowl then add sugar.3 Eggs, ½ cup Sugar
- Beat the egg until it turns pale in color and creamy in texture.
- Stir in butter, vanilla essence, flour, and baking powder. Mix this until mixture until it is smooth, lump-free and thick in texture.⅔ cup Butter, 1 tsp Vanilla Essence, 1 cup Flour, 1 ½ tsp Baking Powder
Assemble the cake:
- Grease a square baking pan with cooking oil and layer it with parchment paper.Cooking Oil
- Spread the prepare rusk batter in the pan and even out its surface using a spatula.
Bake the Cake:
- Bake it for 40 minutes at 350 degrees F in a preheated oven. Once done, remove the baked cake from the pan and remove the parchment sheet from the bottom.
- Place the cake on the working surface and cut it in half. Cut each half into quarters.
- Slice each quarter into 1-inch thick cake rusks and place them in a cookie sheet lined with parchment paper.
- Bake them for nearly 15 minutes at 350 degrees F.
- Flip all the cake rusk and continue baking for another 15 minutes.
- Serve or store for later use.
- Slicing the baked cake is important to get crispy fresh cake rusks. So, give this step extra time and use a sharp knife to do that.
- Store the baked cake rusk in a sealable jar and keep them for 7 days at room temperature, and up to 3 weeks in the refrigerator.
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