Cake rusk | Indian Cake rusk ( eggless)

cake rusk, Indian cake rusk, indian biscotti
Cake rusk

Cake rusks are almost favourite with everyone while growing up, am sure .

Well it was mine too , i loved both the bread rusk and cake rusks esp from bakeries , These are easily baked at home . Cake rusks are twice baked like biscotti . All you need is a basic cake recipe to follow or you can even buy the cake mix from stores and use it to bake perfect cake rusk .

cake rusk,
bread rusk , indian cake rusk 
eggless cake rusk
cake rusk

cake rusk batter
cake rusk batter

am using a simple eggless sponge cake batter recipe from my blog, you can follow the same or use any cake flour to make the batter .

cake rusk
cake rusk

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Cake rusk | Indian Cake rusk ( eggless)
Cake rusks are twice baked like biscotti . All you need is a basic cake recipe to follow or you can even buy the cake mix from stores and use it to bake perfect cake rusk . these make excellent as school snack box treats, or as tea time snacks too .
Prep Time 10 minutes
Cook Time 40 minutes
Servings
nos
Prep Time 10 minutes
Cook Time 40 minutes
Servings
nos
Instructions
  1. take a bowl, add oil and powdered sugar after sieving it .
  2. mix both oil and sugar well till light and creamy . next add the curd, mix well . set aside
  3. now in another bowl , add sieved all purpose flour , baking powder, baking soda , milk powder , salt , sieve all dry ingredients so that air is incorporated and the cake will turn out light .
  4. now add the dry ingredients to the wet , mix well , add milk in small spoons as required to batter till you get a smooth batter which will be thick and flowy .
  5. grease and line a 8 inch cake tin with parchment paper , pour cake batter . sprinkle some slivered nuts on top , tap the cake tin to remove air bubbles, bake in a preheated oven at 180 C for 30 minutes or till done . the top will look browned lightly and the cake will pull from the sides , a tooth pick inserted in the middle must come clean .
  6. now this is you basic sponge cake . allow to cool on a wire rack before you transfer to a plate .
  7. now to prepare the cake rusk, slice the cake to required length or squares and place these on a greased baking sheet , pop it back in the already preheated oven and bake for 15 minutes at 180 C.
  8. remove, flip to other side, bake again at 180 for 10 minutes so that the slices bake well on both sides .
  9. you need to be careful each time as the cake may get burnt easily.
  10. also note the slices wont be hard while still hot from oven, but will become crunchy and crisp on cooling
  11. arrange the rusks to cool on the rack, when completely cooled, store in an air tight container.
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