The right way to make cake rusk

Cake rusk is a crunchy dry biscuit and a well-liked teatime snack in India and Pakistan. Just like biscotti, these crispy biscuits are good for dunking in your tea. Learn on forward to learn to make cake rusk at house.

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What’s cake rusk?

Cake rusk is a sort of dry biscuit and a well-liked teatime snack in India and Pakistan. Additionally it is often known as simply rusk, or papay. Since cake rusk is crunchy and dry, the standard solution to eat it’s by dunking it in tea / chai until the cake rusk turns comfortable. For this reason cake rusk and chai go completely collectively, and other people often have rusk both for breakfast or night tea (aka shaam ki chai!). There are lots of sorts of cake rusk obtainable on the grocery store, and at native bakeries as properly. Some are plain, some are flavoured, some are sugar free, and a few are sweetened. When you begin making cake rusk at house, you’ll overlook concerning the grocery store variations.

Cake rusk is just like Italian biscotti with a number of variations. In biscotti, a biscuit type dough is made and formed into logs, that are ‘twice baked’ to lead to crispy crunchy biscuits which can be often dunked in espresso. Cake rusk can also be ‘twice baked’, however as a substitute of biscuit dough, cake is used.Step one to creating cake rusk is making a cake. The cake is then minimize into logs, after which baked once more ensuing within the distinctive crunchy crispy cake rusk.

Pound cut cut into slices laid out on a parchment paper on a baking tray.
Cake minimize into slices, able to go within the oven to be become cake rusk.

The right way to make cake rusk?

Cake rusk is historically made by making a cake from scratch. Nevertheless, you need to use cake combine should you don’t have time. Or you probably have leftover pound cake at house, you too can use it to make cake rusk.

  • Making the cake: Making cake rusk is tremendous easy and doesn’t require any particular gear. Only a wire whisk or a wood spoon, and a little bit little bit of muscle to combine every thing collectively. Step one to make cake rusk is to make the cake batter. Begin off with creaming butter and sugar collectively, then including eggs. Sift over the flour, after which add vanilla together with cardamom powder to flavour the cake. You can even yellow meals colouring to reinforce the color of the cake rusk.
  • Cool and minimize the cake: As soon as the cake has been baked, let it cool. Then minimize it into logs.
  • Twice bake the cake: Bake the cake slices once more until they’re crunchy and golden brown. The cake slices are baked on a decrease temperature and for an extended time in order that they’ll dry out and have that particular crisp cake rusk exterior.
  • Dunk in chai and luxuriate in: As soon as the cake rusk, dunk them in a cup of chai and luxuriate in!
A pile of cake rusk placed on parchment paper. In the back are two glasses filled with tea, and a milk jug along with a few pink artificial flowers.

Cake rusk – storage ideas:

Because the cake rusk have been dried, their storage life will increase. As soon as the cake rusk has cooled, they are often saved in an hermetic container for about 2 weeks. In the event that they final that lengthy, that’s!

Another Pakistani and Indian snack recipes which can be good with chai are as follows:

  1. Aloo Pakoras (Potato fritters)
  2. Paneer Tikka Sandwich
  3. Potato and Hen Croquettes
  4. Keema Samosa
  5. Hen Field Patties
  6. Vegetable patties (Spicy potato puff pastry)
  7. Masala French fries

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A pile of cake rusk on parchment paper. At the back are two cups of tea, and one of the cups of tea has a cake rusk placed on the saucer.

The right way to make cake rusk | Cake rusk recipe

Cake rusk is a crunchy dry biscuit and a well-liked teatime snack in India and Pakistan. Just like biscotti, these crispy biscuits are good for dunking in your tea. Learn on forward to learn to make cake rusk at house.

Prepare dinner Time 1 hour 50 minutes
Whole Time 2 hours 10 minutes

  • 1
    / 120g all-purpose flour
  • ½
    /100g sugar
  • ½
    / 65g butter
    room temperature
  • 3
    room temperature
  • 1
    baking powder
  • ½
    vanilla essence
  • ¼
    cardamom powder
  • Pinch
    of yellow color
  • Pinch
    of salt

Make the cake:

  1. Preheat oven to 180 C / 350 F (160 fan pressured). Line an 8-inch sq. baking tin with parchment paper and grease sides with oil. If an 8-inch sq. baking pan isn’t obtainable, you need to use a 7-inch sq. pan, or an 8-inch spherical pan.

  2. Sift flour, baking powder and salt collectively in a medium sized bowl.

  3. In a big bowl, cream butter and sugar collectively till fluffy and pale in color. This may be achieved with a wire whisk or an electrical hand mixer.

  4. Add eggs one by one, whisking after every addition. If utilizing an electrical hand mixer, whisk for about 20 seconds, and is utilizing a daily whisk, combine till mixed. As soon as the eggs have been added, combine within the vanilla essence.

  5. Add the flour combination, and fold via with a spatula. Add the meals color (if utilizing), and gently fold it via.

  6. Pour the cake batter into the ready greased pan. Bake for 30 – 35 minutes, or till a toothpick or skewer inserted within the centre of the cake comes out clear.

  7. Let the cake sit within the tin for round 10 minutes, after which flip it right into a cooling rack to chill utterly. Place the cooled cake on a chopping board and use a pointy knife to chop the cake down the center, after which into ¼ inch strips. These strips can then be minimize into smaller cake strips.

Make the cake rusk:

  1. Preheat oven to 150 C / 300 F (130 fan pressured).

  2. Place the cake strips on a baking tray lined with parchment paper. Place the cake strips within the oven and bake for 15 – 20 minutes till golden brown on the highest. Flip the cake strips over, and bake for an additional 15 – 20 minutes till golden brown and crisp.

  3. Take away the cake rusk from the oven, and place on a wire rack to chill. As soon as the cake rusk has cooled, it may be saved in an hermetic conainter for round 2 weeks.

  4. Serve cake rusk with tea / chai.

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