Yield: 8 Servings
|2||Eggs; well beaten|
|1||Tbspoon grated lemon or orange peel|
|6 slices||( 1 inch thick) (up to 8)|
|Passover sponge cake|
|Unsalted butter or maaargerine|
I always bake a few extra sponge cakes for Passover Seders. Thw next morning I use them for this delicious breakfast or brunch dish In a large shallow bowl, combine the milk, eggs and lemon peel and beat well. Soak the sponge cake slices in the milk mixture. In a skillet, heat the butter. Fry the cake on both sides until brown. Sprinkle with cinnamon and sugar.
Posted to JEWISH-FOOD digest by BNLImp@... on Feb 13, 1998