Yield: 8 Servings
Measure | Ingredient |
---|---|
½ cup | Milk |
2 \N | Eggs; well beaten |
1 \N | Tbspoon grated lemon or orange peel |
6 slices | ( 1 inch thick) (up to 8) |
\N \N | Passover sponge cake |
\N \N | Unsalted butter or maaargerine |
\N \N | Cinnamon |
\N \N | Sugar |
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