1 env. Knox gelatin in 1/2 c. cold milk
3 egg yolks
1 c. sugar
1 med. sized angel or sponge cake
3 egg whites, beaten stiff, but not dry
1/2 tsp vanilla
1 1/2 c. milk
1/2 pt. cream, whipped

Make a thin custard of the egg yolk, sugar and milk. Heat, stirring constantly, until it just comes to the boil. Add the softened gelatin. Cool. Line large 8 1/2 x 11 inch pan with the broken pieces of cake. To the whipped cream fold in the beaten egg whites. To this add the cooled custard with the vanilla. Pour over cake. Let stand in refrigerator overnight.

When read to serve, cut in 12 generous servings. Serve with the following butterscotch sauce:

5 tbsp. butter
4 tbsp. cream
1 c. brown sugar
1/2 tsp. vanilla

Cook until thickens. Serve slightly warm.