Homemade Cake Rusk
I made yummy and crispy homemade cake rusk for breakfast or tea time. This is a very simple and easy recipe. I like my cake rusk with cumin seeds, but if you don’t like it, you don’t have to add this.
If you want it in a bigger quantity, you can use a bigger pan and double the recipe.
You can serve this with your evening tea, and it’s better than getting them from a bakery because you choose how much sugar you want, and you can even add raisins if you want, to give it a more tea biscuit taste. Enjoy!
Homemade Cake Rusk
Easy Cake Rusk Recipe: Urdu – English
Ingredients:
- Butter – 100 g
- Sugar – 1/2 cup
- Eggs – 3
- Vanilla Essence – 1/2 tsp
- Plain flour – 1 cup
- Baking powder – 1/2 tsp
- Salt – 1 pinch
- Yellow food colour – 1 pinch
- Cumin seeds – 1 tsp
How to Make Plain Cake from Scratch: English – Urdu
Method:
- Preheat oven to 180°C.
- Take a bowl, and mix soft butter with sugar.
- Beat until it’s fluffy and creamy.
- Add eggs one by one and keep beating.
- Now add vanilla essence.
- Sieve plain flour and baking powder, mixing it in slowly to the batter.
- Now add salt and yellow food colour. Mix well.
- Add cumin seeds to recipe if you desire. Mix again.
- Take a cake pan and cover it with butter paper.
- Pour the batter in and bake for 15 to 20 minutes on 180°C, depending on the temperature of your oven.
- Once it’s done, let it cool down completely. Then cut the cake into slices.
- Put them back on a tray, and bake them on one side for 10 – 15 minutes, and then on the other side for another 10 – 15 minutes.
- Enjoy your crispy and delicious cake rusk.