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
1/2CFine 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 into fine powder. 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 the salt together .
Add the dry ingredients in batches and mix slowly using circular scoops till a silky smooth batter is formed. Do not over mix .
Grease and flour a 9X9 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 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 a clean cutting board . Cut in half into 2 rectangles .
Cut each rectangle width wise about 1/2" thick slices.
Arrange the cut pieces 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 till the desired brownness.
This rusk is sweet. You can reduce the sugar to 75 gms , but any less will change the texture drastically.
Preferably weigh the ingredients , especially flour and sugar.
When measuring gently stir to loosen the flour int he container and scoop it on to the measuring cup using a spoon. Use a knife to level.
For detailed instructions go to https://oventales.com/simple-cake-rusk/ .