Low Fat Cake Rusk
Indulge guilt-free in the irresistible crunch of homemade Low Fat Cake Rusk, a lighter take on the classic tea-time favorite. Crafted with wholesome ingredients like low-fat milk, minimal vegetable oil, and just the right touch of vanilla, this recipe strikes the perfect balance between flavor and health-conscious baking. Delicately sweet and golden brown, each slice is baked twice to achieve its signature crisp texture, making it ideal for dunking into a steaming cup of coffee or tea. Easy to prepare and packed with the comforting aroma of freshly baked goods, this low-fat treat is perfect for mindful snackers and fans of classic desserts alike. Whether shared with guests or enjoyed solo, these golden rusks are sure to elevate your tea-time experience!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1 tsp Baking powder
- 0.5 tsp Salt
- 2 large Eggs
- 120 grams Sugar
- 120 ml Low-fat milk
- 1 tsp Vanilla extract
- 50 ml Vegetable oil
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9x5 inch loaf pan with parchment paper.
In a medium-sized bowl, sift together the flour, baking powder, and salt. Set aside.
In a separate large bowl, beat the eggs using an electric mixer until they are light and fluffy.
Gradually add the sugar to the eggs, continuing to beat until the mixture is creamy and pale in color.
Stir in the vanilla extract and vegetable oil, mixing well.
Add the dry ingredients to the wet ingredients alternately with the low-fat milk, mixing just until combined. Be careful not to overmix the batter.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Once the cake has cooled, preheat your oven to 150°C (300°F).
Using a sharp knife, cut the cake into 1.5 cm (about 1/2 inch) thick slices.
Arrange the slices on a baking sheet and bake them in the oven for 15 minutes.
Flip the slices over and bake for an additional 10-15 minutes, or until both sides are golden brown and crisp.
Remove the rusk from the oven and allow them to cool completely on a wire rack before serving.
Enjoy your homemade low-fat cake rusk with a cup of tea or coffee.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 28.4 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 1837 mg | 80% | |
| Total Carbohydrate | 319.2 g | 116% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 126.7 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 242 mg | 19% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 417 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
