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Before you jump to Castella Cake Rusk recipe, you may want to read this short interesting healthy tips about The Food Items You Choose To Eat Are Going To Effect Your Health.
When it comes to the foods that you eat, you will find that your overall health can be effected either positively or negatively. One of the foods you should be avoiding is any foods you get at a fast food location. The foods that you will get from these fast food places are foods that are extremely unhealthy, loaded with fat and generally have little to no nutrition. You will be happy to know that we are going to tell you a few of the foods that you ought to be consuming every day.
Additionally when it comes to having a dessert following your meals you should think of having various citrus fruits. Most of the nutrition in citrus fruit, including vitamin C, are also essential for maintaining your health. You may also want to mix a number of things like orange sections, shredded coconut mixed with a teaspoon of honey.
If you decide that your overall health is important to you, you ought to take these recommendations to heart. Also if you cut out all the refined food that you should not be eating anyway, you will probably find that you could end up living a longer life.
We hope you got benefit from reading it, now let’s go back to castella cake rusk recipe. To make castella cake rusk you need 1 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Castella Cake Rusk:
- Use 1 Castella cakes
Instructions to make Castella Cake Rusk:
- Cut the castella cakes into 7 mm sticks. Bake on the bottom rack in an oven preheated to 150℃ for about 12 minutes until they start to brown very lightly.
- Turn off the oven, and leave in the oven for 10 minutes. Spread them on a rack, and when they have cooled, they become crispy! And done.
- If you are using a store-bought castella cake, it contains a lot of sugar so it's easy to burn. In that case, bake in the oven for about 12 minutes at 130℃ - 140℃ while watching over them carefully.
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