Ingredients

The following ingredients have 12 Servings
  • 1 ½ Cups Granulated Sugar
  • Zest of 2 Oranges
  • 2 ¼ Cups Cake Flour (divided)
  • 1 Tablespoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 1 Cup Buttermilk
  • ¼ Cup Fresh Orange Juice
  • 1 Teaspoon Vanilla
  • ½ Cup Vegetable Oil
  • 4 Egg whites
  • 1 ½ Cup Fresh or Frozen Cranberries
  • 12 Ounces White Chocolate
  • 1 1/2 Cup Unsalted Butter (Softened)
  • 3 Cups Powdered Sugar
  • 1 1/2 Teaspoon Vanilla Extract
  • 1 Dash Salt
  • 1 Tablespoon Heavy Cream
  • Sugared Cranberries for Garnish

Instruction

  • Preheat the oven to 350°. Grease 2, 8 inch round cake pans and set aside.
  • In a small bowl combine the sugar with the zest of the oranges until fragrant.
  • In a large bowl whisk together the orange sugar, 2 cups of flour, baking powder, baking soda, and salt.
  • To the same bowl add the buttermilk, orange juice, vanilla, and oil and beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined.
  • In another bowl whip the egg whites until medium-stiff peaks form. Fold ⅓ of the egg whites into the cake batter to loosen it up, followed by the remaining egg whites. Fold until only a few streaks of egg whites remain.
  • Toss the cranberries with the remaining ¼ cup of flour. Fold into the cake batter until just combined.
  • Separate the cake batter evenly into the two cake pans and bake for about 30-35 minutes, until a toothpick comes out clean and the center of the cake springs back when lightly pressed. Let cool completely before frosting. Top with sugared cranberries and enjoy!