Latiya: Vanilla Custard Spongecake This dessert, pronounced Latitsa, is from Guam. yellow cake, pound cake, or graham crackers 1 (12 ounce) can evaporated milk 6 tablespoons sugar 1/4 cup cornstarch 2 teaspoons vanilla extract 2 tsp butter (or 2 Tbsp or 1/4 cup) 2 eggs, beaten cinnamon - Cut cake into 1/2-inch slices and arrange on rimmed platter or custard dish with no gaps In large saucepan: - Heat 1 & 1/3 cups water to almost boiling - Add evaporated milk and sugar - Mix 1/3 cup water with cornstarch and vanilla; gradually add to milk mixture - Heat over medium-low, stirring constantly until mixture bubbles - Remove from heat and add butter - Beat eggs and add in four parts to mixture, stirring vigorously after each addition - Pour hot custard over cake - Sprinkle with cinnamon to taste (or put cinnamon shaker on table) Graham crackers can be used instead of cake. Yellow Cake 2 1/2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/4 teaspoon salt 1 1/3 cups granulated sugar (I used 2/3 cup) 3/4 cup butter, softened 1 1/2 teaspoons vanilla 3 eggs 1 1/4 cups milk - Heat oven to 350°F. - Grease and lightly flour 13x9-inch pan. - Combine flour, baking powder and salt until well blended. - In separate bowl, beat granulated sugar and 3/4 cup softened butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. - Beat in vanilla and eggs until well blended. - Alternately add flour mixture and milk, beating well and scraping bowl after each addition. - Pour batter evenly into pan. - Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. - Cool before serving, about 1 hour.