Sponge dumplings

Set 125 ml (1/2 c) of the milk aside and bring the rest to the boil, adding the cinnamon stick. Mix the reserved milk with the cake flour and salt to form a paste, add a little of the heated milk to the paste and mix well. Add to the remaining heated milk and heat slowly, stirring until the mixture comes to the boil and thickens. Simmer for a few minutes. Beat the egg yolks and add small quantities of the sugar, beating until pale and thick. Stir a little of the milk mixture into the egg yolks and then add to the remaining milk mixture. Mix well and add the butter. Remove from the heat. Beat the egg whites until stiff and fold into the milk and egg mixture. Dip a dessertspoon into the melted butter and drop spoonfuls of the mixture into a dish. Sprinkle each layer with cinnamon sugar and serve warm.
Serves 8.