| | Directions | | In a 9 x 13 pan place a layer of cubed angel food cake. Set aside. In top of double boiler, combine gelatin, 3/4 C sugar and salt. Add 1 3/4 C. milk & egg yolks, slightly beaten. Cook until mixture coats spoon in a thin layer. Stir and add vanilla. Chill pan over ice bath till thickened but not set. Beat egg whites w/ 1/4 C. sugar until soft peaks form. Add whipped' cream. Fold carefully together w/ custard mixture. Pour over cake. Chill in refrigerator until set, at least a couple of hours. May be made a day ahead. Serve with sauce or fresh crushed and sweetened berries. SAUCE: Bring to a boil sugar, butter and milk and whisk until smooth. Serve warm in a pitcher. |
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| Ingredients | | - |  | 1/2 angel food cake (small) |
| - | | 1 packet gelatin |
| - | | 1 cup sugar, divided |
| - | | 1/4 teaspoon salt |
| - | | 2 cups milk, divided |
| - | | 4 eggs, separated |
| - | | 2 teaspoons vanilla extract |
| - | | 1 cup cream, whipped |
| - | | Sauce |
| - | | 1 cup Brown Sugar |
| - | | 3 tablespoons butter |
| - | | 1/4 cup milk |
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