Whole Wheat Cake Rusk

Ingredients

• 1 Cup of Whole Wheat Flour
• 1/2 Cup Caster Sugar
• 100 gms Butter
• 3 Eggs
• 1 tsp Baking powder
• 1 tbsp of potato starch
• 1/4 tsp vanilla essence
• 1 Drop Yellow food Color

Tools

• Measuring Cups & Spoons
• Kitchen Scale
• Mixing Bowl
• Baking Tray

Recipe Overview

Cake rusk is one of the oldest treats and has stayed in my life for a very long time now. There was always a jar of Rusk at home and even at grandmom’s home. Evening milk with one rusk was a standard snack that mom gave me and my brother.

These whole wheat cake rusk turns out really good when baked at home. With an amazing crunch sound in every bite, the combination of perfect taste and texture.

In a simple statement – I would say its a cake that has been baked twice. So the recipe is super easy, you will not need any fancy equipment or ingredient to make these rusks.

This is dedicated / inspired by my mom, as I told earlier that cake rusk was a standard snack that mom gave me and my brother every evening with milk. I have my memories attached to this recipe. So many times mom would measure the ingredients and sent it to the bakery across our home for baking. He would charge a little less, then his usual price and mom would be satisfied with having good ingredients gone in.

Recipe Detail

1. Preheat your oven to 170*C, 325*F. Line a baking tray with parchment paper and set aside.
2. In a bowl beat the butter using a wire whisk and then add sugar and beat very well till pale and smooth. Add eggs one by one and mix well after every addition. Add vanilla essence and a drop of yellow food colour and mix well using the wire whisk. Sift in whole wheat flour baking powder and potato starch. Now use a rubber spatula to mix all the ingredients together.
3. Pour the prepared batter into parchment lined baking tray. Bake for 20 to 25 minutes.
4. Check your cake is it ready or not by inserting a toothpick. If the toothpick comes out clean then your cake is ready.
5. Take it out from the oven and place on wire rack to cool and also cool. After around 15 minutes, take the baked cake out of the baking tray and let it cool completely for next half an hour more.
6. Use a sharp serrated knife to cut the cake into pieces.
7. Arrange all the cake pieces on a baking tray.
8. Place them in cold oven. Set your oven temperature after putting the cake pieces in the oven at 100*C for 15-20 minutes.
9. one by one after every 5- 7 minutes of baking for even colour. Once done let the rusk cool in the oven with a slight door open.
10. Take it out from oven and after 5 to 10 minutes serve with tea, coffee or cold milk.