Sherry angel cake

Yield: 8 Servings

Measure Ingredient
4 \N Eggs; separated
½ cup Sherry wine
½ cup Sugar
1 \N Envelope plain gelatin
⅓ cup Milk
½ pint Whipping cream
1 cup Sugar
1 \N Angel food cake
½ pint Whipping cream

Beat egg yolks, sherry & ½ cup sugar. Cook over low heat until thick like custard. Soak gelatin in milk. Stir gelatin into custard. Whip egg whites until stiff; stir into custard. Whip cream with 1 cup sugar. Stir into custard. Crumble angel food cake into greased cake pan. Make layers of crumbs & custard mixture. Let stand in refrigerator 12 hours. Turn out onto plate & frost with ½ plain whipped cream. Return to refrigerator until serving time.


From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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