6 Ingredient Simple Cake Rusks

Firstly, in a large bowl, crack in 3 medium sized eggs and then beat them for about 2 minutes. We used an electric hand whisk but you can also use a stand mixer or by hand, keep in mind it will take longer and you might also get a workout in :)

Then add in the sugar and beat for a further 5-7 minutes, the mixture should start getting pale and fluffy. Once the mixture has grown in size and has become paler (use the video for reference) add in the soft butter and vanilla essence. You can also use vanilla extract if you have it. Note: it os important the butter is not right out the fridge but it's also not very soft. Definitely don't microwave the butter, just make sure it's left out of the fridge for around 30 minutes before you intend to use it.

Beat in the butter and vanilla for 45 seconds and then add in the final 2 ingredients, flour and baking powder. Whisk them together for 30 seconds and then use a spatula to scrape down the sides and bottom to ensure everything has been evenly incorporated throughout the batter

Pour the batter into a lined square tin, our tin was around 10 by 10 inches, you could also use a loaf tin if you'd like. Then place the cake in a preheated oven at 180 degrees celcius for around 20-25 minutes. This time will vary depending on our oven. you'll know it's done when a skewer comes out clean from the centre of the cake

Once the cake is out, let it cool for 10 minute before removing it form the tin. Make sure you run a knife along the edges before removing the cake from the tin. Then, cut the sides of the the cake off, this is optional. Then cut the cake into the size rusk you want, we cut around 1.5cm thin pieces

Lay your cake on a lined tray and then put the tray in the oven for 15 minutes, flip the rusks half way through. Once they are done, they should be crunchy and golden, see the video for reference