Latija(Heritage: Guam)

Slice sponge cake into 1/3-inch slices.

Place on platter and set aside.

In a thick 1-quart saucepan, bring 1 1/3 cups water to boiling point and add milk and sugar.

Mix 1/3 cup water with cornstarch and vanilla. Gradually add this to milk mixture. Continue cooking, stirring constantly, until mixture bubbles. Remove from heat and add butter.

Pour the well beaten eggs into the pudding in 4 additions, stirring vigorously after each addition.

Pour over sponge cake slices.

Sprinkle with cinnamon. Serves 8.