Food Science Universe (FSU)

Preparation of Cake Rusks (English)


  • White Flour = 500 g
  • Sugar = 1/2 kg
  • Ghee (Shortening) = 1/2 kg
  • Salt = 1 g
  • Egg = 12
  • Baking Powder = 25 g


  • Weigh ingredients accurately.
  • Water and yeast mix in a separate pan and then transfer to kneader having flour, salt, sugar and shortening.
  • After homogeneous mixing, the batter place in a proffer for the action of yeast, at moisture level 15% for 15 min.
  • Blend oil and sugar in a large bowl until mix well and become light and fluffy.
  • Add one egg at a time and beat well after each addition.
  • Add batter into 10″ x 7″ size grease baking pan and gives 15 minutes for proofing.
  • Afterward cake rusks bake in the baking oven for 20-25 min at 180 °C until a skewer comes out clean when inserted in the center.
  • Then it removes from the oven and left it for cooling for 5 minutes. When rusks cooled down, then cut into thick slices of about 3/4 to 1 inch.
  • Bake once again in an oven by decreasing the temperature of the oven to 150 °C for 15 min until the required color obtain.
  • Slices flip over and bake for an additional 15 minutes until they become golden brown and crispy.
  • Then it was transferred to a wire rack to let it cool down completely.
  • And finally, pack in polythene bags.


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