Cake Rusk Indian Cake Rusk Eggless Recipes

CAKE RUSK | INDIAN CAKE RUSK (EGGLESS)

Steps:

• Preheat the oven to 350 degrees F / 180 degrees C, position a rack in the middle of the oven. Grease a 7 x 7-inch square pan or 9 x 5-inch loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper.
• In a medium mixing bowl, sieve flour, baking powder and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
• Add in the yogurt next, continue beating on medium-high speed.
• In goes the vanilla extract/cardamom powder next. Beat on medium speed for another 30 seconds.
• Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. (DO NOT OVER MIX).
• Transfer the batter to the baking pan. Gently tap it on the counter 2-3 times to remove the air bubbles. Bake on the middle rack for 40-45 min or until the toothpick inserted in the center of the cake comes out clean.
• Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely. Let the cake cool down completely, at least for an hour. If you try slicing it when it is warm, it will be crumbly, as this is a soft cake.
• Preheat the oven to 350 degrees F/ 180 degrees C. Once completely cool, cut the cake into 1/2 inch slices. Cut the cake in the middle and start cutting 1/2 inch pieces from there on.
• Place the cake slices on a baking tray lined with parchment paper. Bake for 20-25 minutes on one side or until a light golden brown.
• Remove the tray from the oven, flip the slices gently and bake for another 20 - 25 minutes. Transfer to a wire rack and let it cool completely. Store them in an airtight container when they are completely cool.