Raspberry Angel Food Cake

Mix sugar, flour and 1/2 tsp salt in a sauce pan, slowly add milk. Mix well. Stir often medium heat until mixture is thick and bubbly. Stir 2 Tbsp of the hot mixture into the egg yolks. Return all to hot mixture bring just to boiling. Stirring constantly, remove from heat and add vanilla. Cool. Slice cake in 3 layers. Fold

Whip cream

Into pudding and fill between layers. Top with raspberries just before serving.