Sherry Cake

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   Beat 1 cup sugar, egg yolks and sherry. Cook in heavy saucepan stirring constantly until thick. Soak gelatin in milk and stir into hot custard. Cool. Whip cream until soft peaks form. Gradually add other cup of sugar and whip until stiff. Beat egg whites until stiff. Fold into whipped cream. Fold in cooled custard. Tear cake into small pieces. In a large tube pan, add one layer of torn cake, then custard. Add another layer of cake, then custard. Layer until complete. Use more custard than cake. Chill 24 hours. Unmold and slice.

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