Cake rusk
Cake rusk, from above
Non vegEggPan Indian

Cake rusk

Cake, baked twice until it shatters. Made to be dunked in chai and nothing else.

120 minTime
3 gProtein each
mildSpice
Twice baked, never soggy2 chapters · 1 min read

Make it your way

Grandma's wayButter cake baked twice, bakery style.
The original
195kcalsame
3 gproteinsame
1 gfibresame
120minutessame

Classic cake rusk.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Maida (all-purpose flour, plain flour)1½ cups
Sugar¾ cup
Butter½ cup, soft
Egg3
Baking powder1¼ tsp
Milk2 tbsp
Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp
Fennel seeds1 tsp, optional
Salta pinch

Method

6 steps
  1. 1Heat the oven to 175 C and line a 9 by 13 inch tray. Cream butter and sugar until fluffy, then beat in eggs and vanilla.
  2. 2Fold in the maida, baking powder, salt, milk and fennel. Spread in the tray.
  3. 3Bake 25 minutes until set and lightly golden. Cool completely, ideally overnight.
  4. 4Cut into 1 inch wide fingers. Lay cut side up on trays.
  5. 5Bake at 140 C for 25 minutes, flip, and bake 20 minutes more.
  6. 6Cool fully and store airtight.
Serve it like this

Serve in a plate beside a hot cup of chai for dunking; store the rest in an airtight jar.

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Make it a meal

What goes with Cake rusk: a bread or rice, a side, something to drink and something sweet.

On the side Coconut chutney10 min
On the side Jeera aloo30 min
To drink Masala chai10 min
To drink Irani chai30 min
To drink South Indian filter coffee20 min
Something sweet Marble cake70 min
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