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

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.

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

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