Cake Rusk
Cake Rusk

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cake rusk. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Bakery Cake Rusk recipe at home easy and Quick Simple Recipe by kitchen with Amna. Rusks in India are a favorite tea time snack. Dipping the crispy rusk in tea is something many of us The rusks that we get in US at the Indian storse are quite bad. They look and taste stale and because.

Cake Rusk is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Cake Rusk is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook cake rusk using 7 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Cake Rusk:
  1. Prepare 1/2 cup sugar (grind like a icing sugar)
  2. Get 1 cup self-raising flour
  3. Prepare 3 eggs
  4. Get 1/2 cup unsalted butter (room temperature)
  5. Get 1/2 tsp vanilla extract
  6. Prepare 1 big pinch of yellow food colour
  7. Make ready 8 inch" square cake tin

The perfect homemade cake rusk recipe for tea time. Once cooled,the rusks will be crunchy & crispy and store. The sub-continental cake rusk may very well be a descendant of the ancient biscoctus. Food historians mention that recipes for foods named rusk began showing up during the reign of Elizabeth I.

Instructions to make Cake Rusk:
  1. 1: grease the cake tin line with parchment paper or dust with flour & keep aside. - - 2: preheat the oven 180c, gas mark 4, 350f.
  2. 3: in a large mixing bowl add the butter beat 1 minute with electric beater. Now add sugar, whisk untill smooth and creamy. - - 4: then add egg, one at a time and whisk it keep add the eggs all the eggs are added then add vanilla extract and yellow food colour mix well. sift the flour and mix just a few seconds.
  3. 5: add the batter in the cake tin, spread evenly. - - 6: place the tin in the oven, middle rack and bake it for 20 to 25 minutes.
  4. 7: once baked let it cool down completely, than cut in pieces 1/2 inch thick, and let it cool for further 20 minutes. - - 8:now on the oven again same temperature, place the cut pieces on a baking tray and place the tray in the oven.
  5. 9:bake each side for at least 6 to 7 minutes or till gets golden colour and dries. - - 10:once dried let it cool down, it will get even more crispy when cools, serve with tea or coffee and enjoy! šŸ˜Š

The sub-continental cake rusk may very well be a descendant of the ancient biscoctus. Food historians mention that recipes for foods named rusk began showing up during the reign of Elizabeth I. A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a teether for babies. In some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk.

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