Sieve flour and baking powder together and keep aside.

In a big mixing bowl add vegetable oil and sugar.

With the help of a hand mixer blend to make a creamy mixture.

Add eggs one by one and whisk to combine well.

Add vanilla essence and mix.

Now add the sieves dry ingredients to the wet mixture.

Take a spatula and fold gently with the wet mixture.

Don't over beat the mixture. Mix well just to incorporate the dry mixture well with wet mixture.

Add 2-3 tbsp milk if the mixture is very thick.

Preheat oven at 180 degree Centigrade for 10 minutes.

Line a rectangular baking tin with wax paper or grease with cooking spray.

Pour the cake batter to the tin. Tap 2-3 times to spread the batter evenly to the tin.

Bake it for about 30 minutes or till done.

Insert a toothpick in the baked cake. If it comes out clean that means the cake is done.

Remove from oven and keep aside for cooling.

When cake cools completely take out in a board and cut into thin rectangular pieces.

Now arrange the cake pieces in a baking tray and bake them again in the oven at 130 degree Centigrade for 10 minutes or till side of the piece starts browning.

Take out the tray and flip all the pieces and bake them again for 6-7 minutes.

Take out from the oven and let them cool. At first the rusks seem to be little soft. But when they will come to room temperature they will be crisp.

Repeat the process if some cake pieces left.

Keep in air tight container when they become cool and crisp. Enjoy with a cup of tea.