Easy Homemade Cake Rusk – Pakistani Bakery Style

All Pakistani’s favorite Cake Rusk

Blend the Wet Base: In a blender, combine the vegetable oil, granulated sugar, and room-temperature eggs. Blend until the mixture becomes smooth, pale, and slightly creamy. This step ensures the sugar is properly dissolved and creates a light base texture.

Add the vanilla essence and blend briefly again to incorporate the flavor evenly.

Incorporate the Dry Ingredients: Transfer the blended mixture into a mixing bowl. Sift together the flour and baking powder, then gradually add them to the wet mixture.

Mix gently using a spatula or whisk until just combined. Add a few drops of yellow food color and stir until evenly distributed. Avoid overmixing to maintain a soft and tender crumb.

First Bake: Preheat the oven to 180°C for at least 10 minutes. Grease and line a brownie mold, then pour the batter evenly into the prepared pan.

Bake for 30–35 minutes, or until the top is set and a toothpick inserted in the center comes out clean. Allow the cake to cool slightly before removing it from the mold.

Slice & Second Bake: Once cooled, carefully cut the baked cake horizontally into two halves. Slice each half into even strips or desired shapes.

Arrange the slices separately on a baking tray and return them to the oven. Bake again for 30–35 minutes, or until they become slightly firm and lightly crisp on the edges.

Allow them to cool completely before serving.