Cake Rusk || Dry Cake Rusk || How to Make Cake Rusk Recipe with step-by-step photos.
Cake Rusks are 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.
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, and when I get leisure time, I keep
it by making it in an airtight jar-easily it stays fresh for around 2-3 weeks. Eid is
also forthcoming, so you can also add it to your Eid menu with sheer
khurma or Shami
kababs.
For more Similar Recipes:
Tips:
When baking rusks for the second time, keep a close watch on them. They typically take between 10 and 15 minutes to bake. Be cautious after the 10-minute mark, as they can burn easily. If you notice they are becoming very dark brown or black, remove them from the oven immediately and flip them over to bake the other side.
To store the rusks, keep them in an airtight container. They should remain fresh for up to three weeks.
To make this recipe, first melt the butter with the milk on the stove or double boiler_Let it cool down completely.
Meanwhile, sift the flour with baking powder, salt, and yellow food color, and mix well. Preheat the oven to 180 C
Grease the cake pan and line
the paper.
Crack the eggs into the bowl and beat them for a minute with an electric
beater, then add sugar; start beating together.
Beat them on high speed until creamy. Then pour the milk mixture into the egg batter.
Further, beat them together for 2-3 minutes on low speed. Lastly, add vanilla essence and stir till it is incorporated fully into the batter.
Add sifted flour gradually to the egg batter and slowly mix them with the hand whisker. Don’t use an electrical beater for mixing.
The cake batter is ready.
Pour the mixture into an 8*8 square cake pan.
Bake the cake at 180 C for 40-45 minutes.
Separate the edges of the cake from the cake pan.
Allow it to cool for 10 minutes on a wire
rack.
Once the cake cools down, cut the cake vertically.
And shape into medium-sized strips.
Arrange the cake strips on the baking tray, leaving some space between
them. Now leave them in an open place for 12 hours.
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
Each side should appear golden brown after the 2nd bake. Allow the cake rusks to cool completely.
Once cooled, the rusks will be crunchy and crispy. Store them in an airtight container.
Enjoy the cake rusks with a hot cup of tea.
Cake Rusk is the favorite tea-time snack
across Pakistan, dipping the crispy rusk in tea.
Ingredients:
- 150g all-purpose flour
- 3 large-sized, egg
- 100g butter
- 90g granulated sugar
- 2-3 pinches of salt
- 2-3 pinches of yellow food color
- 1 tsp baking powder
- 50ml, milk
How to Make a Cake Rusk?
- To make this recipe, first melt the butter with the milk in a double boiler on the stove
- Let it cool down completely
- Meanwhile, sift the flour with baking powder, salt, and yellow food color well
- Preheat the oven to 180 C
- Grease the cake pan and line the paper
- Crack the eggs into the bowl and beat them for a minute with an electric beater, then add sugar
- Start beating together
- Beat them on high speed until creamy
- Then pour the milk mixture into the egg batter
- Further, beat them together for 2-3 minutes at low speed
- Lastly, add vanilla essence and stir till it is incorporated fully into the batter
- Add sifted flour gradually to the egg batter
- And slowly mix them with the hand whisker
- Don’t use an electrical beater for mixing
- Pour the mixture into an 8*8 square cake pan
- Bake the cake at 180 C for 40-45 minutes
- Separate the edges of the cake from the cake pan and allow it to cool for 10 minutes on a wire rack
- Once the cake cools down
- Then cut the cake vertically and shape medium-sized strips
- Arrange the cake strips on the baking tray, leaving some space between them
- Now leave them in an open place for 12 hours
- 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
- Each side should appear dark golden brown after the 2nd bake
- Allow the cake rusks to cool completely
- Once cooled, the rusk will be crunchy and crispy
- Store them in an airtight container
- Enjoy the cake rusks with a hot cup of tea
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