Cake Rusk

ELEMENT

• Eggs 3
• Butter 4oz/100gm
• Castor sugar 4oz/8tbsp
• Flour 4oz/8tbsp
• Baking powder 1tsp level
• Yellow food colour a pinch
• Lemon juice 1tbs
• Vanila essence 1/2tsp

COOKING GUIDELINES

1. Pre-heat oven on mark 4 or 180 degree
2. Sieve flour & baking powder along trice
3. Beat butter and sugar with beater now in this mixture add one egg 1tbsp sieved flour, beat for a min then again add one egg, 1tbsp flour and beat, repeat the same again step third time
4. Add rest of the flour and beat,
5. Add lemon juice and yeallow colour and beat.
6. Grease 8'' square mold and pour mixture into it
7. Bake for 20 mins
8. After 20 mins when normal soft cake has baked take it out from the oven and wait for it to cool
9. Once cold take it out from the mold and make slices with knife
10. Bake again on mark 3 or 140 degree for 20-25 mins.

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CAKE RUSK - PAKISTANI / INDIAN BREAKFAST DELIGHT

ELEMENT

• 8 cups of All Purpose Flour (Maida)
• 1 package of Yeast
• ½ cup Water (lukewarm)
• 1 tsp. Sugar
• 1 ½ tsp. Salt
• ½ cup Cooking Oil
• 2 Eggs
• ¾ cup Sugar
• 2 tsp. Cardamom Seeds (Ilaichi Daanay)
• 2 cups Water (warm)

COOKING  GUIDELINES

1. Dissolve yeast in the ½ lukewarm water. Stir in the 1 tsp. of sugar, set aside for 1 hour.
2. Mix the oil with the ¾ cup sugar; add eggs, salt and 2 cups of warm water and dissolved yeast.
3. Then stir in flour and cardamom seeds and knead until smooth.
4. Return to a bowl well greased with oil. Brush top with melted butter or oil. Cover, set aside in a warm place until dough rises double.
5. Make out in loaves in a long pan (you may use aluminum ice cube trays, which makes about 5 loaves).
6. When cooled, slice and dry. Toast in a 200 degree oven until dry and light brown.

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