cake rusk

Crunchy and crispy India Cake Rusk, perfect for tea time!

Indian Cake Rusk

all purpose flour

baking powder

unsalted butter (at room temperature)

white sugar

vanilla extract

eggs (at room temperature)

Preheat oven to 325 F degrees.

In a bowl sift together all purpose flour and baking powder. Set aside.

Using your stand or hand mixer, beat the room temperature butter till it becomes soft and creamy.

Add sugar gradually and cream the butter and sugar together till it becomes smooth and creamy.

Add in the eggs, one by one and beat the whole mixture till it comes to a smooth consistency.

Add in the vanilla extract and mix.

Now add the flour and baking powder slowly into wet ingredients.

Beat the mixture for 2 minutes till it looks smooth.

Pour the batter into a 8 x 8 square cake pan.

Bake the cake at 325 F for 40 minutes.

Take out of the oven and allow it to cool for 10 minutes and then cut into thin slices. [Cut the cake once from the center and then into slices] The rusks will be soft at this point of time.

Now reduce the temperature of the oven to 300 F.

Arrange the slices on a baking tray, leaving some space between them.

Put the tray into the oven and bake at 300 F for 10 minutes.

After 10 minutes, take out the tray and flip the rusks to bake the other side.

Put the tray back into the oven and bake again for 10 minutes.

Each side should appear dark 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 airtight container.

Enjoy the cake rusks with hot cup of tea!

This Indian Eggless Cake Rusk are crispy and crunchy, sweet and delicious tea time treats. Skip the store-bought ones and make them at home instead, you won't believe how easy it is!

Cake Rusk | Indian Cake Rusk (Eggless)

sugar

unsalted butter

milk

tsp baking soda

tsp salt, (skip if using salted butter)

Preheat the oven to 350 degrees F / 180 degrees C, position a rack in the middle of the oven. Grease a 7 x 7-inch square pan or 9 x 5-inch loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper.

In a medium mixing bowl, sieve flour, baking powder and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.

Add in the yogurt next, continue beating on medium-high speed.

In goes the vanilla extract/cardamom powder next. Beat on medium speed for another 30 seconds.

Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. (DO NOT OVER MIX).

Transfer the batter to the baking pan. Gently tap it on the counter 2-3 times to remove the air bubbles. Bake on the middle rack for 40-45 min or until the toothpick inserted in the center of the cake comes out clean.

Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely. Let the cake cool down completely, at least for an hour. If you try slicing it when it is warm, it will be crumbly, as this is a soft cake.

Preheat the oven to 350 degrees F/ 180 degrees C. Once completely cool, cut the cake into 1/2 inch slices. Cut the cake in the middle and start cutting 1/2 inch pieces from there on.

Place the cake slices on a baking tray lined with parchment paper. Bake for 20-25 minutes on one side or until a light golden brown.

Remove the tray from the oven, flip the slices gently and bake for another 20 - 25 minutes. Transfer to a wire rack and let it cool completely. Store them in an airtight container when they are completely cool.

Indian cake rusk makes a perfect snack, especially paired with a cup of tea or latte. Cake rusks are like twice-baked biscotti, but with an Indian bent. And yes, once you&#39;ve tried an eggless homemade rusk, you&#39;ll never go back to store-bought rusk cookies again.

The Easiest Indian Cake Rusk Recipe ( Eggless)

All-purpose flour

Baking powder

tsp Baking soda

Milk powder

Butter

Caster sugar

tsp Fennel seeds,

Preheat your oven at 170 C. Grease an 8&quot; pan very well. You can line it with parchment paper too.

Sift flour, baking powder, baking soda, and milk powder in a bowl.

In another bowl, cream the butter and sugar until light.

Whisk in the yogurt.

Add the wet ingredients to the dry ingredients. Fold in the fennel seeds.

Transfer the batter to your prepared pan and level the batter.

Bake at 170 C for 25-30 minutes or until a skewer inserted in the center comes out clean.

Let the cake cool completely.

Cut the cake in half and then into thin slices.

Place them on a baking tray lined with parchment paper or Silpat.

Bake for another 20-25 minutes at 160 C or until the rusks are golden and crispy.Halfway through the baking time, flip the rusks so they are evenly baked.

Cool completely and serve with hot mugs of tea. Enjoy!

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Top 3 cake rusk recipes from across the web

The most viewed cake rusk recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Indian Cake Rusk

Cake Rusk | Indian Cake Rusk (Eggle...

The Easiest Indian Cake Rusk Recipe...

The most viewed cake rusk recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine