Break angel food cake into 1 inch cubes.
Place in 7 x 11 inch pan.
Soak gelatin in 1/4 cup water and set aside.
Boil until thickened, stirring constantly the egg yolks, sugar, cornstarch, salt and milk.
This makes a thin custard.
Add soaked gelatin, let cool.
Fold in vanilla, heavy whipped cream, beaten egg whites.
Pour over cake, mixing lightly so that custard will cover all cake cubes.
Serve with strawberries and whipped cream or strawberry jam and whipped cream or strawberry sauce and cream.