Custard sponge cake

Ingredients

  • 8-inch sponge cake
  • 1 ⅔ cups of water
  • 1 large can of condensed milk
  • ¼ cup of cornstarch
  • 2 eggs
  • 6 tbsp of sugar
  • 2 tsp of vanilla extract
  • ¼ cup of butter
  • ½ teaspoon of cinnamon

Slice the sponge cake and spread the pieces on a platter. Set aside.

Place water, milk, butter and sugar in a one-quart saucepan. Bring to a boil. Add well beaten eggs, vanilla and cinnamon. Bring to a boil, stirring constantly.

Mix ⅓ cup of water with cornstarch, stirring until it reaches a smooth consistency. Add the mixture to the milk mixture, stirring until it thickens. Remove from heat and spread over the sponge cake pieces.

Sprinkle cinnamon over latiya.

May be served like a custard.

By Josephine P. Cruz

Editor’s Note: Recipe from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985.
Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an (Women’s Association)

Y Inetnon Famalao’an was a women’s organization composed of cabinet wives and women executives in the government of Guam.