Name: Mosbolletjie rusks
Prep time: PTM
Cook time: 25 min
Total time: 25 min
Yield: Makes 3 large loaves or about 60 rusks servings
Cuisine: Desserts & Baking
Ingredients: For the Mosbolletjie rusks: ,butter, at room temperature 250 g ,white sugar 320 g ,condensed milk 1 x 385 gcan ,eggs 5,cake flour 2,5kg ,salt 15 ml ,instant yeast 30g,aniseeds 50 g,lukewarm water 1 litre ,For the sugar syrup: ,white sugar 80 g ,water 50 ml

Rusk recipes

Mosbolletjie rusks

25 minutes

Economical vanilla ‘box’ cake

Serves Makes one 25 x 35-cm box cake or a three-tiered 20-cm layer cake or 24 cupcakes

Difficulty Easy

Cooking Time 25 minutes

Ingredients

380 g cake flour
300 g white sugar
7,5 ml bicarbonate of soda
2,5 ml salt
3 eggs
300 ml sunflower oil
15 ml vanilla essence OR vanilla seeds from 1 vanilla pod
375 ml amasi OR buttermilk
30 ml vinegar OR lemon juice
For the buttercream:
500 g butter or baking margarine
15 ml egg white powder (omit if not available)
1 kg icing sugar
60 ml boiling water
Vanilla essence OR other flavouring and colouring of choice

Method

To make the cake:

1. Preheat the oven to 180 °C. Grease and line a rectangular 25 x 35-cm beer crate box or baking tin.

2. Sift together the cake flour, sugar, bicarbonate of soda and salt.

3. In another bowl, mix together the eggs, oil, vanilla, amasi and vinegar.

4. Add the wet ingredients to the dry ingredients and mix very well to make the batter.

5. Spoon the batter into the prepared beer crate box or baking tin and bake for about 25 minutes until done (when a skewer inserted in the centre comes out clean).

To make the buttercream:

6. Beat the butter or baking margerine until light and fluffy, then add the egg white powder (if using).

7. Gradually add the icing sugar and beat well.

8. Gradually add the boiling water if the icing becomes too thick, and beat the buttercream very well for about 10 minutes until it becomes light and fluffy.

9. Add your flavouring of choice and beat again until incorporated.

This is an extract from Baking by Christine Capendale, published by Human & Rousseau, retailing for R420.

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