I always bake a few extra sponge cakes for the Passover Seders. The next morning I use them for this delicious breakfast or brunch dish.
½ cup milk
2 eggs, well beaten
1 tablespoon grated lemon or orange peel
6 to 8 slices (1 inch thick) Passover sponge cake
unsalted butter or margarine
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.