Cake Rusk

Cake Rusk are the Indian version of Italian Biscotti and are a favourite tea time snack across India and Pakistan. Learn how to make it with my step by step guide…it’s super easy!

While we’re talking about tea-time don’t forge to check out my recipes for Karak Chai and Homemade Chai which are perfect for cake rusk dunking.

Because let’s face it, the best part of having tea is actually the cake rusk we get to eat with it!

What is it Made Of?

Ever wondered what cake rusk is made of? It’s made from a simple yellow cake that is baked twice, much like the Italian biscotti. However, baking twice is the only similarity and the actual dough of Italian biscotti is prepared differently. 

How to Make It

Start by sifting the flour and baking powder, and then set aside these dry ingredients.

Beat together the sugar and butter, until pale and fluffy.

Then add the eggs, one by one, beating after each addition, until fully incorporated. 

Now add the flour mixture and mix until just combined.

Also add the yellow food color, and gently fold in.

Pour the batter into a prepared baking pan, and bake for about 15-20 minutes.

Then remove the cake from the oven, and let cool. Remove from the baking pan and cut into 1 inch strips.

Transfer these cake rusk strips to a baking tray, and bake again for 15 minutes on each side.

Remove from oven, and let cool completely on a wire rack.

Store in an airtight container up to 2 weeks. Not that they would last that long! 🙂

More Cookie Recipes to Enjoy

Red Velvet Crinkle Cookies

Brownie Mix Cookies

Nutella Stuffed Cookies

Chewy Strawberry Cake Mix Cookies

The Best Soft & Chewy Chocolate Chunk Cookies

Copycat Levain Bakery Chocolate Chocolate Chip Cookies

Cake Rusk

Cake Rusk are in the Indian version of Italian Biscotti and are a favourite tea time snack across India and Pakistan. Learn how to make cake rusk with my step by step guide…it’s super easy!

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: Indian, Pakistani, Pakistani/Indian

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 18 rusks

Calories: 73kcal

Author: Wajeeha Nadeem

Ingredients

• 1 cup all-purpose flour1 cup all-purpose flour
• 1 teaspoon baking powder1 teaspoon baking powder
• pinch of saltpinch of salt
• 1/2 cup butter at room temperature1/2 cup butter at room temperature
• 3 eggs at room temperature3 eggs at room temperature
• 3/4 cup white granulated sugar3/4 cup white granulated sugar
• 1 teaspoon vanilla extract1 teaspoon vanilla extract
• 2-3 drop of yellow food colour optional2-3 drop of yellow food colour optional

Instructions

• Preheat oven to 180 c and prepare an 8 x 10 in baking pan by lining it with parchment paper.
• Sift the flour with baking powder and salt in a bowl. Set aside.
• In a mixing bowl, using a hand mixer, beat the butter and sugar until fluffy and pale in color.
• Add the yellow food color (if using) and mix well. Add the eggs one at a time, beating well after each addition.
• Now add in the flour and mix until just combined. Lastly, add the vanilla extract and fold it in gently.
• Pour the cake rusk batter into the prepared baking pan and bake for about 15-20 minutes or until a toothpick inserted comes out clean.
• Remove the cake from oven and let cool. Then remove the cake from the baking pan, and let it completely cool. Reduce the oven temperature to 150 c.
• Once the cake has cooled, use a sharp knife to cut the cake into 1 inch strips.
• Transfer the cake slices to a baking sheet and bake for 15 minutes. Remove the baking tray from the oven, turn the cake rusk sides and bake for another 15 minutes, until golden brown and crisp.
• Remove from the oven and cool on a wire rack.

Nutrition

Calories: 73kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 41mg | Potassium: 27mg | Fiber: 1g | Sugar: 9g | Vitamin A: 51IU | Calcium: 26mg | Iron: 1mg

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