Know what’s on your plate
Cake rusks
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 452 kcal —
- Protein 8.7 g 17%
- Carbohydrate 56 g 20%
- Fat 23 g 30%
- Saturated fat 8.1 g 40%
- Fibre 1.6 g 6%
- Sugars 25 g —
- Sodium 359 mg 16%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin E 6.2 mg 41%
- Thiamin (B1) 0.01 mg 1%
- Riboflavin (B2) 0.12 mg 9%
- Niacin (B3) 0.6 mg 4%
- Pantothenic acid (B5) 0.66 mg 13%
- Biotin (B7) 2.8 µg 9%
- Folate (B9) 21 µg 5%
- Vitamin B12 0.2 µg 8%
Minerals
- Calcium 119 mg 9%
- Iron 1.5 mg 8%
- Magnesium 20 mg 5%
- Phosphorus 295 mg 24%
- Potassium 172 mg 4%
- Zinc 0.8 mg 7%
- Copper 0.12 mg 13%
Similar foods
Questions about Cake rusks
How do you make cake rusks crisp at home?
Cut a plain cake into fingers, arrange them cut-side up on a baking tray and dry them in an oven at 100°C for about 2–3 hours, turning once. Let them cool completely before storing; they crisp further as they cool.
What do you eat with cake rusks?
They are commonly dunked in tea or coffee, where their dry, cakey texture softens quickly. They also go well with a mug of hot chocolate or a glass of milk.
How should you store cake rusks so they stay crisp?
Cool them fully, then keep them in an airtight tin or jar in a cool, dry cupboard. If they soften, spread them on a tray and dry them briefly in a low oven, then cool before sealing again.
Can you freeze cake rusks?
Yes. Freeze them in a well-sealed container or bag, with baking paper between layers if they are iced or fragile. Thaw them uncovered at room temperature so condensation does not make them soft.
Are cake rusks the same as ordinary rusks?
Not usually: cake rusks tend to be sweeter and more cake-like, while ordinary rusks are often closer to dried bread. Cake rusks have 25 g of sugar per 100 g, compared with 73 g of carbohydrate in ordinary rusks.
Why are rusks so hard and dry?
They are baked or dried until much of their moisture is removed, which gives them a long-lasting crisp texture. Dunking a cake rusk in a hot drink briefly softens it, but leave it too long and it can break apart.
Can you use cake rusks in desserts?
Yes: crush them for a crunchy base or topping, or layer pieces with yoghurt, cream and fruit in a trifle-style dessert. Their sweetness means you may want to use less added sugar in the other layers.
Source: CoFID (UK) 11-916 · per 100 g · carbohydrate per EU label, fibre excluded
