Winter baking · Chai-time bake
Homemade Cake Rusk
A twice-baked, lightly sweet cake slice made for a crisp chai-time bite.
Prep25 minutesCook55 minutesTotal1 hour 50 minutesYieldAbout 18 rusks
Ingredients
Volume measures are approximate; weighing flour gives the most consistent result.
- 250 g all-purpose flour (about 2 cups, spooned and levelled)
- 150 g caster or fine sugar (about 3/4 cup)
- 115 g softened butter (about 1/2 cup)
- 2 large eggs (about 100 g without shells)
- 60 ml milk (1/4 cup)
- 5 g baking powder (1 teaspoon)
- 5 ml vanilla extract (1 teaspoon)
- 2 g fine salt (about 1/3 teaspoon)
Ingredients for Homemade Cake Rusk
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Method
- Heat the oven to 175°C (350°F). Grease and line a 9-by-5-inch loaf pan.
- Whisk flour, baking powder and salt in a bowl. Set aside.
- Beat the butter and sugar until creamy. Add the eggs one at a time, beating after each, then mix in the vanilla.
- Fold in half the flour mixture, then the milk, then the remaining flour. Stop mixing as soon as no dry flour remains.
- Scrape the batter into the pan and smooth the top. Bake for 35–40 minutes, until a skewer inserted in the centre comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer it to a rack and cool completely. For cleaner slices, wrap and rest it for a few hours.
- Heat the oven to 140°C (285°F). Slice the cake about 1.5 cm thick and arrange slices in a single layer on a baking tray.
- Bake for 12–15 minutes, turn each slice, then bake another 12–15 minutes until dry and lightly golden. Cool fully before storing in an airtight tin.
Helpful tips
- A fully cooled cake is less likely to crumble when sliced for the second bake.
- The rusks crisp as they cool, so remove them when dry and lightly coloured rather than waiting for deep browning.
Common mistakes
- Slicing the loaf while warm can make the pieces break. Cool it completely first.
- A hot second bake can brown the outside before the centre dries. Use low heat and turn the slices once.
Frequently asked questions
Why is cake rusk baked twice?
The second, lower-temperature bake dries the cake slices and gives them a crisp texture.
How do I keep homemade cake rusk crisp?
Cool the slices completely, then store them in a clean airtight container away from steam and moisture.
Can I use a different cake flavour?
A plain or lightly flavoured loaf is easiest to slice and dry evenly. Strongly moist add-ins may change the second-bake time.