Monday, January 13, 2014

Cake Rusk

When I was baking cake rusk I was not aware that is going to be a big hit at my home.Alhamdulillah,I am baking it for the fifth time after my first experiment went well. This is perfectly twice baked cake,crispy,sugary & perfect tea partner.;)





































Preparation Time: 20 minutes
Baking Time : 20-30 minutes
Double Baking Time : 20-30 minutes
Baking Temp: 180c 
Yields: 20-22 pieces

Ingredients:
Plain Flour250 gm
Sugar(pwd)225 gm
Baking pwd1 tsp
Baking Soda1/2 tsp
Butter(Amul)150 gm
Egg (large)2
Milk1/2 cup
Vanilla Essence1 tsp
Yellow colour1/2 tsp


Method:
  1. Prepare the baking tray of your choice. Grease the butter in to the mould, dust it with flour and keep it aside.(rectangle shaped pan size 19*14*4 cm )
  2. Sift the flour,baking powder and baking soda together.Whisk it and keep it aside.
  3. Beat the butter at high speed for 3minutes.(at the speed of 3 if you have Philips Hand Mixer1453)
  4. Add the powdered sugar in to the same bowl. Initially beat it with the lowest speed for 3 minutes. Once they have become homogenous mixture beat, it with high speed until the mixture is fluffy.
  5. Add one by one egg while continue beating it.(approx 3-5minutes)
  6. Add vanilla essence and mix it well.
  7. Add the Flour & Milk in 3 additions, starting and ending with milk.
  8. Lastly mix the colour.
  9. Pour the cake mixture half to the mould.(Lift the mould slight above the surface and drop it, do it 5-6 times to get smooth surfaced cake)
  10. Put the baking tray in to preheated oven at 180 around 20-30minutes or until the wooden stick comes out clean.
  11. Repeat the same procedure with the remaining cake mixture.
  12. Keep the baked cake to cool down completely at room temperature.
  13. Cut the cake pieces in to desired shapes.
  14. Arrange them on rack or a baking sheet.
  15. Re-bake the cake on preheated oven at 180c for 30 minutes while changing the sides after 15minutes to bake it on both the sides.
  16. It will be ready once it is golden brown on both the sides.


  RS Notes :-) 
  • All the ingredients should be use at room temperature.
  • On a safer side,break the egg in a separate bowl and then use it in cake.Sometimes eggs are rotten, shells could get in to cake mixture.
  • If you are using unsalted butter, you need 1/2 tsp salt to the above recipe.
  • Once the cake Rusk is cool check the crispiness, if they are still soft at the middle part,re-bake them for 5 minutes.
  • Oven temperature & timing could vary depending on the oven brand you used.
  • Store it in to airtight container for 15 or more days at room temperature.
  • Prepare a large batch and gift it you loved ones.    
  • Linking it to Love2Bake Event

15 comments:

  1. cake rusk looks yumm. Perfectly baked.

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  2. this is in my to do list for long time, love this crunchy and yummy snack for my tea time...looks delicious!
    Thanks for your participation Rashida! sure try to participate any 3 weeks or as you can..Thanks again

    ReplyDelete
    Replies
    1. Oh good you liked it Sangeetha, thanks for the invitation. I will try my best, really wanted to participate. :( :( It just I am going out of town so does not think I can make it.

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  3. we always keep buying cake rusk since i love to eat it along with my chai... u r really tempting me with those pics... would love to make these sometime... looks so yum...

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  4. Heyyy, cake rusk is my absolute fav fav snack. Even my two year old loves it as it isnt too hard for him to bite. Never knew it made this way. Thanks a ton honey...u just shared a wonderful recipe that I'm definitely gonna try with the next cake i make :-) Happy new year to you...

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  5. Beautiful cake rusk so perfectly made too, thanks for visiting me and so glad to follow your lovely blog. You have a great collection of recipes and hoping to hop here often

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  6. Cake rusks are always a hit at our home. These pictures are lovely, delicious & crispy cake rusk!

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  7. Hi Rashida, your cake rusk look very delightful. Excellent pictures. Thanks for sharing your recipe.

    Have a nice week ahead,regards.

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  8. Thanks, a lot for visiting my site in my absence, you all are so good. :)

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  9. wow the lovely cake rusks dear :) nice blog drooling over your recipes :)

    ReplyDelete

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