As a foodie and a home baker, there’s always a reason to read food blogs and read recipes and then eventually bake them. I particularly love when bloggers keep the recipes simple, practical and most importantly honest. One such blog of fauzia’s kitchen fun,
Had me drooling in no time. Simple and a delight to look at, I absolutely loved how her blog was able to make me remember the aromas and tastes of my childhood favorite foods and baked treats.
Another thing I do make sure to have at almost all times possible at home, is a baked treat to accompany my evening mug of coffee. There’s nothing better than something delicious accompanying my most favorite part of the day. So with this in mind, I keep looking for bite size baked treats and amongst the many I know and recommend, cake rusks have been a regular. What’s best about this recipe, it’s just like the ones I remember during childhood. Bold yellow toasted slices of cake lined up in most bakeries I would visit on an almost daily basis. If you have been looking for something reminiscent of your childhood, you might want to give this recipe a shot. It’s well worth it.
1 cup of all purpose flour
1 teaspoon of baking powder
Pinch of salt
1/2 cup of butter, unsalted and softened at room temperature
3 eggs, at room temperature
3/4 cup of white sugar granulated
1 teaspoon vanilla essence
Few drops of yellow food color
1. In a large bowl, sift together dry ingredients (all purpose flour, baking powder and salt).
2. In another bowl, beat together butter and sugar using an electric mixer until it is light and creamy. Add to it eggs, one at a time and continue mixing.
3. Add vanilla essence and few drops of yellow color. Mix ingredients well together.
4. Pour mixture into a rectangle or square baking tray lined with baking paper.
5. In a pre heated oven, bake the cake at 180°C for about 20 – 25 minutes or until you poke it with a skewer and it turns out clean.
6. Once baked, place cake tray on a cooling rack. Once slightly cool, cut cake into thin bite sized slices and place them onto a baking tray once again for a second round of baking. This will toast them to cake rusks. Place the tray into the oven and re-bake at 160°C for about 15-20 minutes or until the sides of the slices turn brown.
7. Remove tray from the oven and allow slices to cool before storage. Store in air tight containers for longer shelf life.