1 lg. angel food cake
4 eggs, separated
1 c. sugar
2/3 c. sherry
1 env. gelatin
1/3 c. milk
1 pt. whipping cream

Beat egg yolks, place in a double boiler and add 1/2 cup sugar and sherry. Cook, stirring constantly until thick. Soak gelatin in milk until soft. Add to yolk mixture. Cool. Beat egg whites until stiff and add 1/2 cup sugar slowly. Whip 1 cup of cream and fold into egg whites. Fold both mixtures together. Break angel food into bite size pieces. Using a large tube pan, alternate layers of cake bits and sauce. Let stand in the refrigerator overnight. When ready to serve, remove from pan and frost with 1 cup of cream, whipped.