valencian sponge cake


This classic Valencian cake known as Coca de Llanda is a light and fluffy sponge made with simple ingredients, from a traditional recipe that dates back to the 19th century.


  • 150 g sugar

  • 170g sunflour oil

  • 50g orange juice

  • 220g milk

  • 400g flour

  • 1 sachet of baking powder

  • 3 large eggs


  • Preheat the oven to 180ºC.
    Prepare a rectangular or flat baking tin lined with greased parchment paper.

  • Beat the eggs with the sugar well until the mixture is white.
    Add the lemon zest, oil, juice and milk.
    With the help of a sieve, sift in the flour and baking powder.

  • Pour mixture into the tin, and sprinkle sugar and cinnamon on top, to get a crunchy layer that is very characteristic of this cake.
    Bake in the oven on a medium heat for 20 to 30 minutes.