Homemade Eggless Cake Rusk | Eggless Cake Rusk Recipe
Homemade Eggless Cake Rusk is a twice-baked, crunchy tea-time delight made from soft vanilla cake, perfect for snacking with chai.
Ingredients
1 cup = 250 ml
- 1 cup/ 130 gram all purpose flour
- 1/2 cup/120 gram sugar
- 1/4 cup/60 ml vegetable oil
- 1/4 cup/60 ml milk
- 1/2 cup/140 ml curd
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla essence
- Pinch of salt
Instructions
- 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.
Notes
- Ingredients should be at room temperature, more specifically milk and curd.
- Prefer to use whole milk and fresh curd.