Basic sponge cake

sugar (about 200 grams) • milk (about 800 milliliters) • Spanish sponge cakes (magdalenas) • cream cheese wedges (quesitos) • cuajada (Spanish milk curd mix)

eggs • all-purpose flour (about 125 grams) • Juice of 1 orange • sugar (about 100 grams) • For the olive oil, use half of a standard (6 oz/170 g) empty yogurt cup (about 1/3 cup or 80 ml) • baking powder

all-purpose flour (140 grams) • sugar (120 grams) • eggs • baking powder • salt

sponge cake (I used a loaf-style cake), preferably day-old • milk (enough to soak the cake) (about 480 ml) • cinnamon stick • Peel of 1 lemon • Mixture of sugar and cinnamon for coating

eggs • freshly squeezed orange juice (about 240 ml) • Zest of 2 oranges • sugar (about 300 grams) • salt • all-purpose flour (about 250 grams) • baking powder (15 grams) • neutral oil (such as canola or vegetable oil) (about 120 ml) • Powdered sugar (for dusting)