Best Cake Rusk Recipes

CAKE RUSK

Steps:

• Preheat your oven to 170 C, 325 F or Gas mark 3 degrees.
• Add baking powder in flour and mix together with spoon. Put aside for later use
• Beat butter with beater at low speed and than add sugar and beat very well.
• In this step you wanna add eggs, flour (already added baking powder in it) and food colour. i) Add 1 egg, mix with the beater and than add some flour and beat it. ii) Add 1 egg more and food colour, mix with the beater and than add some flour and beat it. iii) Add last or a remaining egg, mix with the beater and than add remainig flour and beat it properly.
• Grease your cake rusk pan with butter.Pour the mixture in the pan.
• Place pan in a preheated oven for 25-30 minutes at 170 C, 325 F or Gas mark 3 degrees.
• Between 25-30 minutes check your cake is it ready or not by inserting a toothpick. If toothpick comes out clean than your cake is ready.
• Take it out from your oven and place your cake pan on wire grill or a shelf till it cool and also cool your oven ( it's good if you open your oven door and also take it out wire rack for cool it properly).
• Cut your cake in pieces.
• Lay the baking sheet or butter paper on the wire rack. And put your cake pieces on it.
• Place them in cold oven. Set your oven temperature after putting the cake pieces in oven at 150 C, 300 F or Gas mark 2 degrees for 15-20 minutes. (normally i give 20-25 minutes)
• And if you need more crispy than invert your cake pieces after 15-18 minutes and give 15 minutes more.
• Take it out from oven and after 5 to 10 minutes serve with tea, coffee or cold milk.

CAKE RUSK

Steps:

• Dissolve yeast in the ½ lukewarm water. Stir in the 1 teaspoons of sugar, set aside for 1 hour.
• Mix the oil with the ¾ cup sugar; add eggs, salt and 2 cups of warm water and dissolved yeast. Then stir in flour and cardamom seeds and knead until smooth. Return to a bowl well greased with oil. Brush top with melted butter or oil. Cover, set aside in a warm place until dough rises double.
• Make out in loaves in a long pan (you may use aluminum ice cube trays, which makes about 5 loaves).
• Bake at 450F for 10 minutes. Reduce the temperature to 375F and bake for a further 30- 40 minutes. Cool in the tins for 3-4 hours.
• Slice the loaf into thick pieces,.
• .Arrange the rusks in single layers on baking sheets and bake for a further 10- 15 minutes or until all moisture dries up. Cool and store in a airtight container.