Instructions: 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.

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