Cooking videos in here

Cooking videos in here
Click the pic to go on my YouTube Channel

Friday, 28 December 2012

Cake Rusk /Toast Recipe | Homemade Cake Toast Recipe

What can i say I say,i was a very happy girl after i baked these cake rusks,they were great.

Homemade Cake Toast can be a live saviour if you are not satisfied with the cake you baked, and turning the failed cake into lovely homemade cake toasts/rusks will be a great way for no wastage.

The taste of Cake Rusk/Toast dipped in milky tea is outstanding and i have to keep telling myself this is my last piece,but then do you think that can ever happen?
Check out how i make it, this recipe is really simple.






For the cake - Preheat oven at 180c
(I like cake toasts to be a bit on the sweeter side)

Dry mix
2 cups all purpose flour
1/2 cup milk pwd ( the milk pwd makes it extra special, do not skip it)
1 tsp baking pwd
1 tsp baking soda
1/3 cup sugar - add less if you want,but i love it sweet
1 tsp salt

Wet mix
Note : all the ingredients  has to be room temperature

1 tin condensed milk - 400 gm
1/2 cup oil
1 tsp vinegar
1tsp yogurt
1 tsp pink colour
1 tbs milk
1 tsp yellow colour
> > in case your mix is very thick,you can dilute the batter with more milk

Sieve all the dry ingredients and keep aside,then whisk all the wet ingredients together for 5 min and fold in the dry mix into the wet batter in 3 batches.

Its really easy,just be gentle and mix in slowly till you have a smooth batter.

Now divide the batter into 2 parts and add in the colour of your choice,i used pink and yellow.

Add a little bit of the pink and yellow cake batter into a non stick cake tin and create a marble effect.


I made the marble effect with the help of a knife.
Bake the cake at 180c for 25 min or 30 min depending on your oven, then after cooling cut and re-bake for 20 min on the top rack at 150c,10 min on each side is all you need.
                                   


  And i had some pink batter left so i made cupcakes they took 20 min.


You can also use mini loaf tins to make cake rusks.
This pic is before re-baking to make rusks.

Adding vinegar and yogurt makes the cake get a lift,and for rusks airy cakes are perfect.
See the air pockets in the pic below. That's a good sign.
  

Looks good?

                           You can store these cake rusks upto 2 weeks in an airtight tin.
                                      I love dipping them in milky tea,such a joy !

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...