Be warned, today’s recipe may bring a wave of nostalgia your way too …. Cake Rusk! I have fond childhood memories of visiting my Granny during summer vacations, and she always bought these delicious cake rusks for tea. I still remember how my sisters and I used to sneak out of our rooms while everyone would be taking an afternoon nap just to get our hands on it before anyone else did …. haha, oh the silly games! 🙂 Anyways, i’m sure most of you have enjoyed these rusks at some stage of your childhood too, so today I thought why not attempt to bake them …. Ok, i’ll be the first to admit I had absolutely no idea Cake Rusk was actually a sponge cake that was baked twice to get the crispiness … did you?! But what a great idea though … if you’re feeling lazy then just have it as a sponge cake, and if not, then bake again and have it as a cake rusk! It’s a win-win situation … LOL! The recipe is pretty accurate so do try it out ….
All Purpose Flour: 1 cup
Baking Powder: 1 tsp
Caster Sugar: 1/2 cup + 2 tbsp
Unsalted Butter (at room temperature): 100 grams
Vanilla Essence: 1 tsp
Pre-heat your oven to 180 degrees Celsius and grease your loaf pan and line the base with parchment paper.
In a bowl, whisk together the unsalted butter and caster sugar until it forms a creamy mixture.
Add the eggs one at a time, followed by vanilla essence. Continue to beat until all the ingredients are well-combined.
In a separate bowl sift and mix baking powder with all purpose flour. Add to the wet ingredients and fold the mixture with the help of a spatula.
Pour the batter into your loaf pan. Bake for 15 – 20 minutes or until a skewer inserted in the centre of the cake comes out clean.
Allow the cake to cool in the loaf pan for 5 minutes before removing from the pan. Allow the cake to cool completely before slicing.
Slice the cake into equal sizes. Place each rusk on a baking tray or mat.
Reduce your oven temperature to 155 degrees Celsius. Place the baking tray in the oven and allow the cake rusk to bake for 10 minutes on each side until they turn golden brown and crispy. I actually leave the top grill on for this step so I can see how much they’ve browned. If you are planning to do the same then stay there to watch. The oven temperature and baking time may vary depending on your oven … what you’re aiming for is a crispy light golden brown cake rusk. So bake accordingly.
Congratulations! The cake rusk is ready to be dipped in tea 🙂