A cake rusk is a dry,cruncy, biscuit or a twice-baked cake. Cake rusks are very popular tea time snacks in India.They are very easy to make and you can keep these rusks in the shelf for about an week.
Preparation time: 15 minutes
Baking time: 1 hour
Difficulty level: Easy
- 1 &1/2 cup All purpose flour
- 4 large eggs
- 1 &1/2 teaspoon baking powder
- 1 cup vegetable oil
- 1 cup regular sugar
- 1 tsp vanilla essence
Sieve flour and baking powder together and keep aside.
In a big mixing bowl add vegetable oil and sugar.
With the help of a hand blender blend to make a creamy mixture.
Add eggs one by one and whisk to combine well.
Add vanilla essence and mix.
Now add the sieved dry ingredients to the wet mixture.
Take a spatula or beater and fold gently with the wet mixture.Don’t over beat the mixture. Mix well just to incorporate the dry mixture well with wet mixture.
Preheat oven at 180 degree Centigrade for 10 minutes.
Line a rectangular baking dish (size 10×8)” with perchment paper or grease with cooking spray.
Pour the cake batter to the tin. Tap 2-3 times to spread the batter evenly to the tin.
Bake it for about 30 to 35 minutes or till done.Insert a toothpick in the baked cake. If it comes out clean that means the cake is done.
When the cake cools completely cut into thin rectangular pieces.
Now arrange the cake pieces in lined baking tray and bake them again in the oven at 130 degree Centigrade for 10 minutes or till side of the piece starts browning.
Take out the tray and flip all the pieces and bake them again for 6-7 minutes.Note that the rusks will be little soft when they are taking out from oven. They will be crisp as they cool down.
Repeat the process if some cake pieces left.
When they become cool and crisp, keep in air tight container.Enjoy with a cup of tea.