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.