From Quiero Cacahuetes's kitchen in Spain.

Originally published on Cookpad Spain as Torrijas de Bizcocho, with US measurements.

Sponge Cake Torrijas

Name: Sponge Cake Torrijas
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 4 slices sponge cake (I used a loaf-style cake), preferably day-old; 2 cups milk (enough to soak the cake) (about 480 ml); 1 cinnamon stick; Peel of 1 lemon; Mixture of sugar and cinnamon for coating

Quiero Cacahuetes @quierocacahuetes_

Palma de Mallorca

Sponge Cake Torrijas

Quiero Cacahuetes @quierocacahuetes_

Saved

Ingredients

1 hour

Serves 4 servings

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

Saved

Steps

1 hour

1

Infuse the milk with the lemon peel, cinnamon stick, and sugar. Heat until just about to boil, then remove from heat.
2

Soak the sponge cake slices in the milk for at least one hour. Add more milk if needed; I added a bit more because my slices were thick.
3

Dip each soaked slice in beaten egg, then fry in plenty of oil until golden.
4

While still hot, coat the torrijas in the cinnamon-sugar mixture.
5

Enjoy warm or cold. They’re delicious either way! You can serve them with a scoop of ice cream or some whipped cream.