For making cake:

1. In a bowl mix dry ingredients -flour, baking powder, milk powder and salt. Mix it well. Set aside.
2. In a separate bowl beat the butter until soft, fluffy and pale in color. Add sugar and beat well until thickness.
3. Add the egg one at a time and continue whisking after each addition. Add the color and mix well.
4. Then mix dry ingredients with egg mixture and mixing until just well combined.
5. Pour the batter into a greased and lined 11 x 12 inch square pan.
6. Bake the preheated oven at 180 degree C for 20-25 minutes or until a toothpick comes out clean.
7. Remove from oven and let it cool on room temperature.

For making cake rusk:

1. Cut the cooled cake down the middle, then into thin strips using a sharp knife.
2. Place the strips on a baking sheets and put the sheet bake into the preheated oven.
3. Bake at 160 degree C for 15 minutes.
4. Turn them over and bake the other side for another 15 minutes.
5. If they need more time in the oven, turn down the heat a little bit and bake for until they are golden brown and crisp on all sides.
6. Transfer to a wire rack and let them cool.
7. Store in a airtight container.

Dry Cake/Cake Rusks

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