Cake toast aka Milk toast
I dont think this is the universal name for this dish but I know most bakeries in Mumbai and some other places call it by this name. Basically the rusk toast which is toasted bread (or so I think) is a popular tea time snack.
On a rainy day, you will find many people standing by the tea stall dipping in the rusk toasts and sipping the cutting chai. Its time to move on from monsoon to chilly winters. And who says that toasts cannot be enjoyed in chilly weather.
I started with the plan of making chocolate and vanilla marbled cake. However, since I did not feel like using eggs, I was looking at the option of using condensed milk again. However, these days the humidity is playing its games pretty dirty. Lot of the baked goodies are drinking way too much of oil or butter. I was put off with the idea of using extra greasing. So I thought to myself that if the cake does not sponge up then I will think about something.
This is exactly what happened, so I simply ended up baking it again and making cake toast.
Ingredients (for 12-15 toasts)
2 cups of All purpose flour
20 gms (2 tbsp) Cocoa powder
1 cup condensed milk
1 cup butter/ oil( I used vegetable oil - do not use Olive as the toast needs to be sweet and not nutty)
1/2 cup sugar ( I used little less than 1/2 cup)
1 tspn vanilla essence
1 tspn baking powder
1/4 tspn baking soda
2-3 tbsp warm milk
Method
1) Mix the flour and baking powder and soda and put in a large bowl.
2) Grease a bread loaf tin (small) or 8 inch round cake tin and keep ready.
3) In another bowl, cream the condensed milk , oil and sugar until it has formed a homogeneous mixture.
4) Add the flour, vanilla essence to the creamed mixture and mix well. If the batter is very sticky add some warm milk.
5) Pour half of the mixture in the prepared tin.
6) Mix the cocoa powder in 1 tbsp milk and pour it in the remaining batter. Mix well using a fork or spoon and pour on top of the vanilla mixture
7) Using a spoon create uneven swirls to create a pattern.
8) Bake in a preheated over for 15-20 min at 160c or until the cake is 80% done.
9) Remove the tin from the oven and let it cool.
10) Cut bread like pieces. If the centre appears to be wobbly ,do not worry.
11) Place the cut pieces again for 10-12 min at 180c spread on a lined baking tray.
Remove when done. It should become biscuit like.
Yummy Milk toast or Cake toast is ready for its cup of tea
On a rainy day, you will find many people standing by the tea stall dipping in the rusk toasts and sipping the cutting chai. Its time to move on from monsoon to chilly winters. And who says that toasts cannot be enjoyed in chilly weather.
I started with the plan of making chocolate and vanilla marbled cake. However, since I did not feel like using eggs, I was looking at the option of using condensed milk again. However, these days the humidity is playing its games pretty dirty. Lot of the baked goodies are drinking way too much of oil or butter. I was put off with the idea of using extra greasing. So I thought to myself that if the cake does not sponge up then I will think about something.
This is exactly what happened, so I simply ended up baking it again and making cake toast.
Ingredients (for 12-15 toasts)
2 cups of All purpose flour
20 gms (2 tbsp) Cocoa powder
1 cup condensed milk
1 cup butter/ oil( I used vegetable oil - do not use Olive as the toast needs to be sweet and not nutty)
1/2 cup sugar ( I used little less than 1/2 cup)
1 tspn vanilla essence
1 tspn baking powder
1/4 tspn baking soda
2-3 tbsp warm milk
Method
1) Mix the flour and baking powder and soda and put in a large bowl.
2) Grease a bread loaf tin (small) or 8 inch round cake tin and keep ready.
3) In another bowl, cream the condensed milk , oil and sugar until it has formed a homogeneous mixture.
4) Add the flour, vanilla essence to the creamed mixture and mix well. If the batter is very sticky add some warm milk.
5) Pour half of the mixture in the prepared tin.
6) Mix the cocoa powder in 1 tbsp milk and pour it in the remaining batter. Mix well using a fork or spoon and pour on top of the vanilla mixture
7) Using a spoon create uneven swirls to create a pattern.
8) Bake in a preheated over for 15-20 min at 160c or until the cake is 80% done.
9) Remove the tin from the oven and let it cool.
10) Cut bread like pieces. If the centre appears to be wobbly ,do not worry.
11) Place the cut pieces again for 10-12 min at 180c spread on a lined baking tray.
Remove when done. It should become biscuit like.
Yummy Milk toast or Cake toast is ready for its cup of tea
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