Cake Rusk

Chai is life, and sometimes it’s nice to have a little snack alongside it.

Cake rusk is the South Asian counterpart to biscotti. It is made by baking a cake, slicing it, and then baking those slices on low heat until they’re dry and crunchy. The perfect cake rusk is crunchy, light, and leaves a few delicious crumbs behind.

I’ve experimented with a few variations (quantity of eggs, changing the baking times, seeing the difference between sifted vs. straight up added flour, etc.) and I’ve finally come up with a recipe that stands apart and holds up. Check it out and see for yourself!

5 from 1 vote

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Cake Rusk

Course Snack, Tea Time

Cuisine Indian, Pakistani

Keyword Baking, Cake, Snacks, Tea, Tea Time

Servings 12 Servings

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 5 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F and set aside a greased 9”x13” pan.
2. In a bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
3. In a large bowl, whisk the butter and sugar until light and fluffy, about 3 minutes.
4. Add eggs one at a time, mixing well after each addition. Whisk in vanilla.
5. Add flour mixture and gently mix until thoroughly combined.
6. Pour batter and spread evenly into the prepared pan. Bake until an inserted toothpick comes out clean, about 30 minutes. Remove cake and allow it to cool for 15 minutes, then transfer to a wire rack to cool completely.
7. Reduce oven temperature to 300°F.

8. Once cooled completely, trim and discard the edges (or enjoy them!). With the longer side facing you, cut the cake down the center horizontally, followed by slicing into ½”-thick slices.

9. Line the sliced cake on an ungreased baking sheet, sliced side-up, and bake for 15 minutes. Flip the slices over and bake for an additional 15minutes.
10. Remove from the oven and cool completely. Store in an airtight container at room temperature.