Name: Cake Rusk (Indian/Pakistani Biscottis)
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Cuisine: Pakistani
Ingredients: 5 eggs (large); 3/4 cup castor sugar (150 g); 2/3 cup butter (150 g) (room temperature); 2 cups all-purpose flour (260 g); 1 1/2 teaspoon baking powder (9 g); 1/4 teaspoon salt; 1/4 teaspoon yellow food color (2.5 g) (optional); 1 teaspoon vanilla extract (5 ml)

Pakistani

Bowl

Spatula

Preheat the oven at 350 F. Take a 9-inch square baking pan and spray it with a baking spray. Place a parchment paper in the bottom of the pan.

In a large bowl, sift together the flour, baking powder and salt together and set aside.

Beat the eggs in a large bowl until the eggs are fluffy, and the texture is airy with an electric mixer.

Mix sugar to the eggs and beat for another minute. Add in the butter, vanilla extract and yellow food color and mix until combined.

Add the dry ingredients to the wet ingredients.

Fold in with a spatula just until incorporated.

Pour the mixture in the pan and place it in the middle rack and bake for 15 – 20 minutes until a wooden skewer when inserted in the center comes out clean with a few crumbs.

Let the cake cool at room temperature before cutting it into pieces.

Place the cake on a wire rack until it is cooled completely.

Cut the cake in half. Then cut one-inch pieces of the cake.

Place the pieces in the baking tray and place them back in the preheated oven.

Change the sides of the cake pieces after 25 minutes or until it is golden brown on the top. Bake the cake pieces again until the other side is golden brown as well.

Take out the cake pieces and let them cool completely before placing them in an air-tight container.

Cake Rusk (Indian/Pakistani Biscottis)

Utensils needed:

Overview

Category

Cuisine

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