- 1/2 cup
milk
- 2 eggs,
well beaten
- 1 tbsp
grated lemon or orange peel
- 6 to 8
slices (1 inch thick) Passover sponge cake
- Unsalted
butter or margarine
- Cinnamon
- Sugar
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. |
