Rusk Cake with Apple Sauce and Cream
1 hr
Crispy rusks blended into a light egg batter — dead simple and a great one to make with kids. Serve warm with apple sauce and whipped cream.
bakingcakefor kids
Ready in under 20 minutes and always a hit with kids and adults alike. Filled with raspberry jam — simple as it gets.
Instructions
- 1
Beat the eggs and sugar together until you have a thick, stiff foam — this takes a few minutes with a hand mixer.
- 2
Sift the flour and baking powder together, then gently fold it into the egg mixture. Spread the batter evenly over a baking tray lined with parchment paper. Bake in the middle of the oven at 220 °C for 8–10 minutes.
- 3
Sprinkle sugar over the cake and cover it with a sheet of parchment paper. Place a wire rack on top and flip the whole thing upside down. Peel off the parchment that was used during baking, and let the cake slide off the rack. Leave the baking tray sitting over the cake as it cools — this keeps it soft and makes it much easier to roll.
- 4
Spread a thin layer of jam over the cake and roll it up, using the parchment paper to help you along. Roll it fairly tight, wrap it in the paper, and leave it in the fridge with the seam facing down.
Per average serving
2.2k
Calories
kcal
65.4
Protein
g
388.6
Carbs
g
45.4
Fat
g
6.2g
Fiber
288.7g
Sugar
711mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
2.2k
Calories
kcal
65.4
Protein
g
388.6
Carbs
g
45.4
Fat
g
6.2g
Fiber
288.7g
Sugar
711mg
Sodium
Tips from the kitchen
- The egg and sugar foam is the whole structure of this cake, so don't rush it. Beat until the mixture is pale, thick, and falls in ribbons from the beaters. Underbeaten eggs make a flat, dense sponge that cracks when you roll it.
- Fold the flour in gently. A few swift folds with a spatula, not a whisk. Overmixing knocks out the air you just spent minutes building up.
- Watch the oven closely after 8 minutes. The cake should be just set and lightly golden, not brown. Overbaking dries it out and it will crack the moment you try to roll it.
- The trick with the baking tray sitting over the cake while it cools is worth following exactly. It traps steam and keeps the surface pliable. Skip it and you'll be fighting a stiff cake.
- Roll it while it's still slightly warm, not hot, not cold. Cold cake cracks. Use the parchment to guide the roll and keep it tight from the start.
Ways to vary it
- Swap the raspberry jam for strawberry jam or a thin layer of whipped cream if you have a bit more time. Whipped cream makes it feel more like a special occasion cake, though the jam version is what most people grew up with.
- Dust the outside with powdered sugar before serving instead of the granulated sugar sprinkled on during rolling. It looks a bit tidier for guests.
- For a chocolate version, replace 20 g of the flour with 20 g of cocoa powder. Keep everything else the same. It pairs well with a vanilla cream filling instead of jam.
Storage & leftovers
Wrapped in the parchment and kept in the fridge, it stays good for 3 days. It does freeze well, tightly wrapped in cling film, for up to a month. Thaw it in the fridge overnight and serve cold or at room temperature, no reheating needed.
What to serve with it
A cup of coffee or a glass of cold milk is all this needs. It's a classic Norwegian afternoon treat and doesn't need anything fussy alongside it.
UC
By Untrained ChefPublished 21 July 2026
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