Cake Rusk Recipe

Two-Step Baking Process

This cake rusk recipe is a two step easy to follow process. Or I should say rusk is a twice baked biscuit. They are a simplistic, tasty, vanilla, cardamom flavoured biscuit also known as – toast, rusk, ruskul. These cake rusk always remind me of childhood in a small town, where the local bakeries use to sell them. And this economic bake without fail accompanied my morning glass of milk or mom’s evening tea.

The Sponge Cake

A traditional style vanilla sponge cake with eggs makes the best cake rusk. The aroma of baked eggs, and vanilla, yields bakery-style rusk. To make egg-free cake rusk, follow my eggless sponge cake recipe to lay the foundation for making the rusk.

Watch Cake Rusk Video

Storage Suggestion

Before storing make sure to cool down the cake rusk on a wire rack. Do not store them while they are warm to touch as they will become soft, and mushy. Store in an airtight container at room temperature like any other freshly baked biscuit for 7 – 10 days. Disclaimer: The cake rusk shown in the images was made in 2016. Hence, the colour and shape are different than the one shown in the video (contains egg).