CAKE:

8 eggs, separated
1/2 tsp. cream of tartar
1 1/4 c. sugar, sifted
1 c. flour, sifted 6 times

FILLING:

4 egg yolks
2 1/2 c. milk
1 c. sugar
1/2 c. sifted flour
1 pkg. Knox gelatin, soaked in 2 tsp. cold milk
1 pt. cream, whipped

Cake: Beat 8 egg whites until frothy. Add 1/2 teaspoon cream of tartar and beat until stiff. Add 1 1/4 cups sifted sugar slowly, beating as you add. Then add 4 egg yolks beaten and fold in 1 cup of flour. Bake in angel food cake pan at 325 degrees for an hour and let cool.

Filling: Scald 2 1/2 cups milk and add to 4 well beaten egg yolks. Add 1 cup sugar and 1/2 cup flour; pour into scalded milk and stir until smooth. Put in double boiler and cook until smooth and thick. Add softened gelatin. Let cool and fold in whipped cream. Cut cake across 3 times (be sure it's cool and use a serrated knife for best results). Fill and ice with Charlotte filling. Refrigerate.