Golden, crispy homemade cake rusk made with butter, eggs, and love. Perfect for dipping in tea or coffee, and so easy to bake twice for that signature crunch.
Dry Cake / Cake Crust (Homemade Rusks)
This is a simple homemade dry cake recipe that transforms into crunchy, golden rusks. It’s the kind of cake you bake not just for taste, but for comfort — soft at first, then crisped to perfection. Perfect for dipping into tea or coffee, this recipe brings back that old-fashioned, bakery-style flavor right from your kitchen.
Equipment
- 1 oven
Ingredients
- 3 3 Eggs Medium
- 1 cup all‑purpose flour
- 1/2 cup sugar
- 100 g Butter 2 inch
- 1 tsp Baking Powder
- 1/2 tsp Vanilla essence
Instructions
- 1. Prepare the egg mixture: In a mixing bowl, beat 3 eggs with ½ cup sugar until the sugar dissolves completely and the mixture becomes runny and foamy.
- 2. Add butter: Add the room-temperature butter (100 g) into the mixture. Whisk until the butter is fully combined.
- 3. Add dry ingredients: Sift in 1 cup flour along with 1 ½ tsp baking powder. Add ½ tsp vanilla essence. Gently fold the mixture until well combined, forming a smooth batter.
- 4. Bake the cake: Preheat oven to 175°C (350°F). Pour the batter into a greased baking mold. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- 5. Make into rusks (dry cakes): Let the cake cool slightly, then cut it into small rough pieces. Return the pieces to the oven and bake again at 175°C (350°F) for 15 minutes, or until they become firm and crisp like rusks.
- 6. Serve: Allow to cool completely before storing. Enjoy with tea or coffee!
