Cake Rusk (Indian/Pakistani Biscotti)

Instructions

1. 1

   Preheat the oven at 350°F. Take a 9-inch square baking pan and spray it with a baking spray. Place a parchment paper in the bottom of the pan.

2. 2

   In a large bowl, sift together the flour, baking powder and salt together and set aside.

3. 3

   Beat the eggs in a separate large bowl until the eggs are fluffy, and the texture is airy with an electric mixer. Then, add sugar to the eggs and beat for another minute. Add in the butter, vanilla extract and yellow food color and mix until combined.

4. 4

   Add the dry ingredients to the wet ingredients. Fold in with a spatula just until incorporated.

5. 5

   Pour the mixture in the prepared pan and place it in the middle rack and bake for 15 – 20 minutes until a wooden skewer when inserted in the center comes out clean with a few crumbs.

6. 6

   Place the cake on a wire rack until it is cooled completely. Let the cake cool at room temperature before cutting it into pieces.

7. 7

   Preheat the oven again at 300°F.

8. 8

   Cut the cake in half. Then cut one-inch pieces of the cake. Finally, cut the pieces in half.

9. 9

   Place the pieces in the baking tray and place them back in the preheated oven. After 25 minutes, flip over and bake the cake pieces again until the other side is golden brown as well.

10. 10

    Take out the cake pieces and let them cool completely before placing them in an air-tight container.

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