Cake Rusks are simplistic, tasty, cookies you can find almost everywhere in different parts of the country. Find how to make Cake Rusk in few simple steps
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Cake Rusk Recipe

Cake Rusks are simplistic, tasty, cookies you can find almost everywhere in different parts of the country. Learn how to make Cake Rusk in few simple steps
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: Indian
Keyword: cake rusk, how to make cake rusk
Servings: 20 rusk
Author: Hina Gujral

Ingredients

  • 2 Cup all-purpose flour maida
  • 2 tsp baking powder
  • a pinch of salt
  • a pinch of turmeric powder optional
  • 1/2 Cup + 4 tbsp olive oil
  • 6 eggs at room temperature
  • 1 Cup castor sugar
  • 1 tsp vanilla essence
  • 1 tsp green cardamom powder

Instructions

  • Grease with butter two small size square baking pans or you can use a large size square pan .
  • Sift the flour with the baking powder and salt, then set it aside.
  • Whisk the olive oil with the caster sugar approximately 5 minutes or until fluffy and pale in color. Add the turmeric powder, vanilla essence and mix well.
  • Add the eggs one at a time, beating for 1 minute after each addition. If possible, use electric hand mixer for the purpose. I use this one ( buy it here )
  • Add half the flour, fold gently. Then add the remaining flour and fold until combined nicely.
  • Pour the cake batter into the prepared pan. Bake in a preheated oven at 180 C for 30 minutes, or until a toothpick comes out clean.
  • Turn the cake onto a cooling rack and let it cool for 10 - 15 minutes. Then, using a sharp knife, cut it down the middle, then into 1/4 inch thick strips.
  • Divide each strip into 2 - 3 rectangular pieces (rusk) depending upon the size of the strip.
  • Arrange the rusks on a baking sheet, and put the sheet back into the oven.
  • Bake at 150 C for 15 minutes. Turn them over and bake the other side for another 15 minutes. If they need more time in the oven, turn down the heat a little bit and let them bake for slightly longer until they are golden brown and crisp on all sides.
  • Remove on to a wire-rack and let them cool. Store in an airtight container.

Notes

If the rusk are still not as crispy as you would want, turn the oven on and let it heat to 180 C. Then turn it off. Arrange the rusks on a baking sheet and put them back into the oven. Close the oven door and let them stay in there for about 15 minutes more with the oven off.