Bakery Style Dry Cake Rusk

Nutrition values are AI-estimated based on ingredients.

• 200g all-purpose flour
• 3 tablespoons milk powder
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 2 tablespoons cornstarch
• 1 teaspoon cardamom powder
• A pinch of salt
• 1 tablespoon vanilla custard powder
• 120g powdered sugar
• ⅓ cup (80ml) refined oil (or butter)
• ½ cup (120g) thick curd (yogurt)
• 1 teaspoon vanilla essence
• ½ cup milk (plus an additional ¼ cup as needed)

1. 1Sift all-purpose flour, milk powder, baking powder, baking soda, cornstarch, cardamom powder, salt, and vanilla custard powder together in a large bowl.
2. 2In a separate bowl, combine powdered sugar, oil (or melted butter), thick curd, and vanilla essence, then whisk until smooth.
3. 3Add ½ cup milk to the wet ingredients and whisk, then gradually add the sifted dry ingredients and an additional ¼ cup milk (as needed) to form a smooth, lump-free batter with a ribbon-like consistency.
4. 4Prepare a 10x5 inch loaf pan by greasing and lining it with parchment paper, then pour the batter into the pan, spread evenly, and tap to release air bubbles.
5. 5Bake the cake in an OTG at 170°C for 35-40 minutes until done.
6. 6Remove the cake from the oven, cool completely on a wire rack, then demold, remove parchment paper, trim the top, and slice into 1.5-2 cm thick pieces.
7. 7Arrange the sliced cake pieces on a parchment-lined baking tray and bake again at 140°C for 15-20 minutes, turning once, until golden brown and crispy.

These instructions are our analysis of the original video. Watch on YouTube →