Photo by Victor Consaga

Custard sponge cake


  • 8 inch sponge cake
  • 1 ⅔ cups water
  • 1 large can condensed milk
  • ¼ cup cornstarch
  • 2 eggs
  • 6 tablespoons sugar
  • 2 teaspoons vanilla extract
  • ¼ cup butter
  • ½ teaspoon 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: This recipe is 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.