Cake Rusk Recipe - Yummy Traditional

Cake Rusk Recipe

cake-rusk-recipe-with-step-by-step-photos


Cake Rusk || Dry Cake Rusk || How to Make Cake Rusk Recipe with step by step photos..

Cake Rusks is the favorite tea time snack across Pakistan, dipping the crispy rusk in tea is something many of us would have done when we were kids and still continue to do so
Making the batter is super easy because it only involves a few basic ingredients, however, it’s the baking time that might test your patience. Make this rusk at home, for they taste so wonderful that you will never ever buy them from the store again
                  
cake-rusk-recipe


What is cake rusk made of?
Ever wondered what cake rusk is made of? It’s made from a simple yellow cake that is baked twice. I love to eat cake rusk with my hot tea, when I get leisure time I keep it by making it in the airtight jar-easily it stays fresh around 2-3 weeks-Eid is also forthcoming so you can also add in your eid menu with sheer khurma or Shami kababs

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cake-rusk

Tips:
  1. Keep an eye on the rusks when you bake them for the 2nd time. They can take anywhere between 10-15 minutes to bake and after 10 minutes one should be very careful else they might also get burnt. If you think they are turning very dark brown or black, take them out immediately and flip over to bake the other side.
  2. Store in an airtight container. They should stay fresh for 3 weeks 

                                     
cake-rusk-recipe


To make this recipe firstly melt the butter with the milk on the stove or double boiler_Let it cools down completely 
                             


Meanwhile, Sift the flour with baking powder, salt, and yellow food color_mix up well, Preheat the oven to 180 C 
                         
sift-the-flour-with-baking-powder


Grease the cake pan and line the paper 
                          
grease-the-pan-and-line

                     
Crackle the eggs into the bowl and beat them for a minute with an electric beater then add sugar_start beating together
                       
beating-the-egg

                    
Beat them on high speed until creamy_Then pour milk mixture to the egg batter
                       
beat-egg-on-high-speed


Further, beat them together for 2-3 minutes on low speed_Lastly, add vanilla essence and stir till it incorporated fully in the batter
                
beat-them-on-low-speed


Add sifted flour gradually to the egg batter_And slowly mix them with the hand whisker. Don’t use an electrical beater for mixing
             
add-flour-to-the-batter


The cake batter is ready 
                      
cake-batter-is-ready


Pour the mixture into an 8*8 square cake pan

                                                     
pour-the-mixture-into-the-pan
     

Bake the cake at 180 C for 40-45 minutes
                          
bake-the-cake


Separate the edges of the cake from the cake pan 
                          
separate-the-edges-of-cake


And allow it to cool for 10 minutes on a wire rack
                              
cool-the-cake-on-wire-rack


Once the cake gets cooled down_Then cut the cake into vertically 
                           
cut-the-cake


And shape into medium-sized strips
                     
shape-into-medium-size-strips


Arrange the cake strips on the baking tray, leaving some space between them_Now leave them in the open place for 12 hours 
                      
arrange-the-cake-strips


We will now bake the cake rusk again after 12 hours
Preheat the oven to 160 C, Put the tray into the oven and bake for 15 minutes or until golden brown
                     
bake-again-cake-strips


Each side should appear golden brown after the 2nd bake_Allow the cake rusk to cool completely
                         
cake-rusk-is-done


Once cooled, the rusk will be crunchy and crispy_Store them in an airtight container
                          
cake-rusk-gets-cool


Enjoy the cake rusks with a hot cup of tea    
                        
serve-cake-rusk-with-tea





Cake Rusk is the favorite tea-time snack across Pakistan, dipping the crispy rusk in tea.

Ingredients:
  1. 150g, all-purpose flour
  2. 3 large-sized,egg
  3. 100g, butter
  4. 90g, granulated sugar
  5. 2-3 pinches, salt
  6. 2-3 pinches, yellow food color
  7. 1 tsp, baking powder
  8. 50ml, milk
How to make a cake rusk?
  1. To make this recipe firstly melt the butter with the milk on the stove double boiler   
  2. Let it cool down completely
  3. Meanwhile, Sift the flour with baking powder, salt, and yellow food color_mix up well
  4. Preheat the oven to 180 C
  5. Grease the cake pan  and line the paper 
  6. Crackle the eggs into the bowl and beat them for a minute with an electric beater then add sugar
  7. Start beating together
  8. Beat them on high speed until creamy
  9. Then pour milk mixture into the egg batter
  10. Further, beat them together for 2-3 minutes on low speed
  11. Lastly, add vanilla essence and stir till it incorporated fully in the batter
  12. Add sifted flour gradually to the egg batter
  13. And slowly mix them with the hand whisker
  14. Don’t use an electrical beater for mixing
  15. Pour the mixture into an 8*8 square cake pan
  16. Bake the cake at 180 C for 40-45 minutes
  17. Separate the edges of the cake from the cake pan  and allow it to cool for 10 minutes on a wire rack
  18. Once the cake gets cool down
  19. Then cut the cake vertically and shape medium-sized strips
  20. Arrange the cake strips on the baking tray, leaving some space between them
  21. Now leave them in the open place for 12 hours
  22. We will now bake the cake rusk again after 12 hours
  23. Preheat the oven to 160 C
  24. Put the tray into the oven and bake for 15 minutes or until golden brown
  25. Each side should appear dark golden brown after the 2nd bake
  26. Allow the cake rusk to cool completely
  27. Once cooled, the rusk will be crunchy and crispy
  28. Store them in an airtight container
  29. Enjoy the cake rusks with a hot cup of tea         
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