Tidbits for the Cardinal

Cake:
4 eggs, separated
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 cup cake flour
1 cup sherry

Heat oven to 350 degrees F.

In a large bowl beat egg whites until very stiff. In a small bowl beat yolks until lemony; add sugar and continue beating. When stiff, add slowly, by tablespoonsful, the cornstarch and cake flour. Carefully fold yolk mixture into beaten whites. Spoon into a well-buttered 8 x 8-inch pan. Bake for 15 minutes.

Turn off oven, slightly open door, and allow cake to cool in the oven. When cold, cut into 16 squares. Arrange in a serving bowl and slowly saturate with sherry. Pour hot Syrup over cake and refrigerate. Serve cold.

Syrup:
2 cups granulated sugar
1 cup water

Bring to a boil and cook for 5 minutes.