Angel Food Butterscotch Dessert - cooking recipe

Ingredients

For the cake
1 prepared angel food cake
3 eggs, separated
1 cup white sugar
2 cups milk
1 (3 ounce) envelope unflavored gelatin
1 cup whipping cream, whipped
1/2 teaspoon vanilla
For the Butterscotch Sauce
1 cup brown sugar
1 cup white sugar
1 cup heavy cream
1/2 cup butter

Preparation

For the cake:
Cut up angel food cake into 1 in squares. Place in 9x13 baking dish. Combine egg yolks, sugar, 1-1/2 cups milk in top of a double boiler. Cook over simmering water, stirring frequently, until of thin custard consistency. Meanwhile, soften unflavored gelatin in remaining 1/2 cup cold milk. Heat over low heat to dissolve gelatin completely. Add to custard mixture. Chill approximately 1 hour until custard mixture is no longer warm. Beat egg whites until stiff but not dry. Fold in whipping cream and egg whites. Pour over angel food cake pieces. Cover and chill completely.
For the butterscotch sauce:
Place all ingredients in a saucepan and boil gently for 2 minutes, stirring occasionally. Cool.
Cut cake and drizzle sauce over cake.