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
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.