Rusks are popular in many parts of Asia. These are made for dunking. Usually, these are not very sweet with a dry crunchy texture that softens at the touch of moisture. Cakes rusks are more tender and enriched version and extremely popular with kids.
Keyword Cake, home made, rusk, Snack, tea time, Vegetarian
Prep Time 15minutes
Cook Time 1hour
Total Time 1hour30minutes
1 1/4CAll Purpose Flour(150g)
1/2CFine Sugar(110 g)
1/2TspPure Vanilla Extract
Make sure that all the ingredients are at room temperature.
Preheat the oven to 350°F (175°C).
Cream butter and sugar together. If the sugar grains are large pulse it in a blender to make them into a fine powder before using. Beat in the eggs one by one until thoroughly mixed in. Scrape the sides to prevent the butter from sticking to the sides. Add the vanilla essence and mix.
Sift flour, baking powder, and salt together.
Add the dry ingredients in batches and mix slowly with a spoon using a circular motion till a silky smooth batter is formed. Do not over mix.
Grease and flour a 9inch X 9inch square cake pan. Transfer the batter into the prepared cake pan. Use the back of the spatula to spread it evenly. Bake in the preheated oven for 30 to 35 minutes or until the top begins to brown.
Remove from the oven and let cool in the pan for 10 to 15 minutes.
Preheat oven to 325°F (160°C).
Invert into the cake onto a clean cutting board. Cut in half into 2 rectangles.
Slice each rectangle along the short edge in 1/2" thick slices.
Arrange the slices on a cookie sheet with the cut sides down. Bake in the preheated oven for 10 minutes. Turn and bake for another 5 to 10 minutes or till the desired brownness is reached.
This rusk is sweet. You can reduce the sugar to 75 gms to make it less sweet, but reducing it more will change the texture drastically.
Preferably weigh the ingredients, especially flour and sugar.
When measuring gently stir to loosen the flour in the container and scoop it onto the measuring cup using a spoon. Use a knife to level.