Search Chitra's Food Book

July 31, 2012


Print Friendly and PDF
Recently I started my experiments in baking and I have tried some cakes ( Yet to be posted) n cookies ..I am a big fan of rusk. I love its mild sweetness, flavour and crispness. 

When I was having my tea with a rusk, my husband told me about the cake rusk he had in a bakery.He told it was very nice and he loved its taste. From then my search started and it ended up here and here. I got attracted by the pictures and  tried it. I referred both the recipes and made some changes as per our taste.

 I was searching for an eggless recipe but i dint get it. So I used eggs in my kitchen for the first time to try out this yummy stuff. YES, it was a big success. Being a beginner in baking , I felt proud and happy after seeing the result.. Thanks a lot !!  

Beginners like me can dare to give this a try. !! This recipe yields nearly 15-20 pieces of cake rusk. But i used half of the cake to make the rusk . So i got only 10 pieces. By the time i clicked , i had only 3 pieces left over in my hand . So the shapes may not look good but believe me it tasted great.

A small intro to cake rusk for those who are not aware of: Cake rusk is an asian dessert  and is a kind of double baked cake which goes well with chai/ tea.It is light brown in color & crispy in texture and taste.These crispy browned cake rusks are quite popular in Pakistan.

1cup - 200ml
  • All purpose flour / Maida – 1.25 cups (1 + 1/4 cup)
  • Sugar –  3/4 cup ( 1 cup minus 3 tbsp)
  • Cooking oil – 1/2 cup
  • Eggs – 3 nos
  • Vanilla essence – 1/2 tsp
  • Salt – 1/4 tsp
  • Baking powder – 1/4 tsp
  • Yellow food color – A pinch (  I used yellow powder. If u have the liquid add few drops in egg mixture)
  • Cardamom powder – A pinch  ( Optional) ( I dint use)

Sift maida , baking powder, salt and food color together.Set aside.
In a wide bowl take the sugar and cooking oil. Mix well till sugar dissolves.Add the vanilla essence and mix well.
Then add the eggs one by one and beat well till u get a fluffy mixture. ( I used hand whisk.But i felt electric whisk would do well)
After adding all the eggs beat for another 8-10 mins.Now add the sifted maida slowly and keep stirring the mixture.
No need to add water or milk. U’ll get the correct consistency if u follow the same quantity of ingredients as i mentioned.Now transfer the dough into a greased  square shaped cake pan.Pat on all the sides of cake pan for even spreading.
Pre heat the oven to 180c for 10 mins in convection mode.Then place the cake tray and bake the cake for 30-35 mins . Mine exactly took 35 mins. But it depends on the power of ur MW. So keep an eye after 20 mins. Check whether the cake is done by inserting a knife or spoon .If it comes out clean , ur cake is done.
Transfer the cake to a wire rack or a plate and keep as such for 15-20 mins.Then invert the tray , the cake will come out easily.Remove the extra upper crust part and make a square shape cake.
After it completely cools down , cut the cake into the desired rusk shape. (ie, Lengthy 1 inch thick slices)
Again transfer the slices into a greased cookie tray . Arrange and bake them again in a pre-heated oven in 180c.
Bake in convection mode at 180c for 10 mins. Turn it once and bake for another 10 mins.Please keep an eye after 5 mins. If u get the desired brown color , please remove and let it cool.I baked it in two batches.

  • If u want to make a eggless version  try replacing the eggs by egg substitute powder or follow the eggless sponge cake recipe . Hope it will work. As i tried for the first time i dint want to take risk. So i halved the original recipe and followed as such. Soon i’ll make an eggless version and update it.
  • While baking the cake , keep checking after 20 – 25 mins whether the cake is done.
  • While baking the rusk, keep an eye as it tends to brown faster and it gets burnt. Make sure the center portion should be slightly browned not much like the sides..
  • First keep the rusk for 10 mins and then change the other side. Set another 10 mins.
  • After 10 mins , remove the plate and touch the center portion, If it is too soft , switch off the oven and allow the plate inside the hot oven.
  • It gets roasted by the heat inside the oven . I did the same. If u feel it has to be roasted , again bake it for 5 more minutes.
  • I used half portion of cake as such for my doter and we enjoyed eating it. It was very soft and spongy. Here is a picture of cake. So if u wanna make a sponge cake , u can surely try this recipe


Related Posts


Raks said...

Looks tempting, I too love it a lot, nice recipe :)

Rashida Shaikh said...

This looks great…You really worked hard to get stepwise presentation.

Samira said...

Yummy.... could make it more healthy by adding suji instead of maida. By looks it reminded me of Rod - a recipe from the konkan sides of maharashtra... Chk it out here

Nisa Homey said...

I was on a look out for these...boomarked!!..great presentation.

Unknown said...

I like them too..looks yumm

Divya A said...

Looks yummy and very clearly explained :)

~Today's Recipe~Yummy Vermicelli Kheer/Semiya Payasam/Vermicelli Payasam
You Too Can Cook Indian Food Recipes

hotpotcooking said...

WOW!!! I buy in the store often, love homemade.

Indian Khana said...

Always love rusk ..nice recipe ...looks yum

Vimitha Durai said...

Thats a nice idea... Looks crunchy n yummy

Sayantani Mahapatra Mudi said...

and I thought rusks are baked from bread...silly me. this looks wonderful. a very informative post.

Menaga Sathia said...

looks crunchy ,wish to have some rusk....

Valarmathi Sanjeev said...

Nice recipe...perfectly done..looks yumm.

Myvegfare said...

Lovely and yummy rusk cake, they sell it out here comes from dubai, nobody likes them at home, except me! and a friend who visits me ( he is from Dubai!), I rarely buy it, I had bookmarked this recipe from an other blog, now I have to search for it, as your rusk is tempting me..

Suja Manoj said...

Wow tempting,bookmarked,thanks for sharing.

Julie said...

Love the cake rusk a lot,yummy & perfect!!

Amina Creations said...

wow... this looks perfect... delicious!!

Hamaree Rasoi said...

never tried it at home..Love the look of cake rusk..

virunthu unna vaanga said...

hi chitra, thanks for visiting my space and such a lovely comment... i too first time here n you are having very nice space here... pleasure to follow you...

Hema said...

Looks superb, after seeing the pictures, now I am a little more convinced about using my microwave in the convection mode, thanks dear..

Reshmi Mahesh said...

Cake rusk looks yummy and perfect..

M D said...

This cake rusk is a common thing at our bakeries. We love it. Nice step by steps and pics.

Shivani said...

Very simple, quick & easy recipe. I tried it today. Cake itself was soo yummy that no one left a piece for toasting :D Thanks Chitra!

Chitra said...

Thank u so much shivani. I am so glad u all liked it. Try toasting next time if u make again ;) U'll love its crispness.. U made my day wonderful by ur sweet comments . Thanks again :)

Prof Arun Trikha said...

There are lot of slangs and errors in receipe that need to be corrected. The biggest error is-the receipe is for a conventional oven not Microwave oven.

Prof Arun Trikha said...

Pl correct, it is Conventional oven not Microwave oven.

Chitra said...

Hello,This recipe uses convection mode in microwave oven.I have not used conventional oven here.It is different.Please check this link to know the difference.

Unknown said...

Hello Chitra. .. I made these last Friday after reading your recipe and they tasted great. I have been doing a lot baking since past few months but never baked cake rusks before. The recipe is very easy. Thank you for that! I baked my sponge cake in a loaf tin in an oven and did not remove the top brown layer. It was much easier to cut the slices. Made about 18 rusks and finished them all by Saturday :p my son and husband liked them very much. I guess I am not going to miss eating cake rusks anymore as they are not available here. Thanks again.

Chitra said...

Thanks a lot payal,I am so glad to read ur feedback :) I am planning to update this post soon with new pictures.As u mentioned,i will try in loaf tin to get some good pieces :) Thanks again :)

Anonymous said...

beautifully made plus excellent description... by step by step images... pass me some ;)

Unknown said...

My cake became bitter on 2nd day.should I keep it in fridge or outside

Chitra said...

Bitterness is due to over baking.i usually keep it need to refrigerate.

Deeksha said...

I was searching for a rusk recipe... But agIn egg came as an obstacle....will wait for your eggless version

Chitra said...

Thanks for reminding me.I will share a eggless version very soon :)

Unknown said...

ur recipe ia very nice but can we use gas oven instead of mw

Unknown said...

can we use gas oven instead

Chitra said...

i guess u can try.But iam not sure about the timings and settings:)

Anonymous said...

Hi Chitra. Glad you could use our recipe to make your cake rusk. Happy to hear it turned out great!

-H. Sisters

Anonymous said...

Hi Chitra,

Glad you could use our cake recipe to success. Thanks for linking us!

-H. Sisters

Chitra said...

Thanks :) I must try it again and post with clear pics :)