Bavarian Cream 2 Recipe

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.