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.
MRS R.M. (PATSY) SINGLETARY
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .