Recipe from: The Story of Pure Vanilla, rewritten by R.C. Schlotterer.
Published by the Vanilla Bean Association of America, © 1955.
With a small, sharp knife remove the inside of the angel cake, leaving a case with 3/4-inch
walls and bottom. Cut the marshmallows and 1 dozen cherries into small pieces. Crush macaroons
or almond-flavored cookies. Soften the gelatin in the cold water for 5 minutes, then add the
boiling water and stir until dissolved. Next add the granulated sugar and stir until it is
dissolved. Whip the cream until it begins to thicken; add the vanilla; and gradually drip in
the gelatin mixture continuing to beat until stiff. Fold in the marshmallow, cherries, and
macaroon crumbs. Then turn into the angel cake, piling on top of the cake any that remains.
Wrap carefully in waxed paper and chill.
Serves 12 to 14.