Homemade Eggless cake Rusk | Eggless Cake Rusk Recipe

Homemade Eggless cake Rusk | Eggless Cake Rusk Recipe with step wise pictorial and video method.

 

Cake is something we all know and needs no introduction whereas Rusk is an Indian snack which is quite dry, crunchy and golden beauties usually eaten by dipping in tea.

 

So when the word Cake and Rusk are coming together,  it is actually a twice baked cake, similar to Italian biscotti, you know that much popular Almond Biscotti. 

 

Basically all kind of rusks are a kind of cakes after the first & before the second bake. But to make rusks like simple whole wheat rusk or suji rusk, the cake is lightly sweet and not any specific flavour is given to them. These cakes are prepared with an intent to make rusks only. And in the past too, we have made suji rusk and whole wheat rusk as well.

 

Whereas for a cake rusk, you actually need to create a proper full fledged cake first.

 

This cake is then sliced and baked again on low temperature to crisp and golden to make them rusks.

 

So there’s only a thin line difference between the regular rusks and cake rusks.

 

We used to buy cake rusks from market regularly but recently when we saw a short clip by Ms. Mridusmita Goswami, a talented chef, we decided to make this recipe at home.

 

We chose the eggless vanilla sponge cake recipe from our own blog, just halved the original, baked and turned into delicious rusks. And they hit differently to everyone in the family. Thank you Ms. Goswami for reminding us to give it a try.

 

Rusks are very popular Indian tea time snack across India and is always associated to childhood memories, bakery boxes and evening chai culture.

 

Simple rusks are commonly available in bakery shops but cake rusks are sold in selective confectionaries, atleast at our place. So creating them at home was such an amazing experience. They were quite fresh, aromatic and customizable being homemade.

 

Though we were not strictly selective in choosing the ingredients and moved by the regular one but you can choose your type of flour and sweetener. Yes, bake a cake with whole wheat flour instead of maida, opt for desi khand in place refined sugar and even oil can be replaced with butter.

 

This recipe involves double baking, first at routine temperature and second on low.

 

Firstly a batter is tuned into a cake which is generally baked on 180°C and when the cake is ready, it is dried at 150°C. Though it took us about 30-35 minutes in baking a cake and around 60 minutes making them crisp but as every oven is different, your baking time may vary from ours.

 

As stated earlier, we chose vanilla sponge cake to turn into a rusk but you can go for any flavoured cake like Chocolate, Coffee or any of your favourite one. You can go endlessly.

 

Rusks, be it cake rusk is perfect to enjoy with morning chai, evening tea, milk or as a light snack.

 

It is equally a great option for festivals like Diwali for serving or gifting to guests.

 

 

 

Add curd, milk, oil and sugar in a bowl. Whisk well. No issues if sugar doesn’t dissolve completely.

Put a sieve a add flour, baking powder, baking soda and salt.

Sift to the bowl. Add vanilla essence. Mix using cut and fold method but don’t overdo.

Pour the batter in a greased cake mold. Bake in preheated oven @180° for 30 minutes or until cake passes toothpick test.

Take out and let cake cool down completely. This is our eggless vanilla sponge cake which you can enjoy as a cake.

But to make the cake Rusk, cut the cake into slices into the size of your choice.

Arrange the pieces on baking tray. Bake @150°C for 30 minutes on one side and then further 30 minutes after turning the sides of slices. The purpose is to make them crisp.

Let them cool down completely and they will turn more crispy. Store in an airtight container. Enjoy.