4 Eggs; separated
1/2 c Sherry wine
1/2 c Sugar
1 Envelope plain gelatin
1/3 c Milk
1/2 pt Whipping cream
1 c Sugar
1 Angel food cake
1/2 pt Whipping cream
Beat egg yolks, sherry & 1/2 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 1/2 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,
Yields
8 Servings