Bavarian Cream

1 envelope unflavored gelatin
1/3 cup sugar
¼ cup cold water
1 cup milk, scalded
2 eggs, separated
1 tsp vanilla
¼ tsp salt
1 cup cream, whipped

Soften gelatin in cold water. Combine beaten egg yolks, salt and sugar; add 1 cup scalded milk slowly, stirring constantly. Place in top of double boiler - dissolve softened gelatin in hot mixture. Cook over hot (not boiling) water until mixture coats a spoon. Cook until it begins to thicken; add vanilla. Fold in stiff beaten eggs whites and whipped cream.

There’s two different ways you can put this cake together....either 2 or 3 layers. Cut the cooled Sponge Cake into 2 sections (so that you have 2 rings) or into 3 sections (3 rings). Layer cake and cream.....cake on bottom-spread a layer of cream....another cake layer....cream, etc. Finish with cake on top. Ice with whipped cream or Cool Whip.

This is a cake that Granny Black made often.