Ingredients

The following ingredients have 4 Servings
  • 1 cup plus 2 tablespoons cake flour (plus more for dusting the pans)
  • 1/2 cup whole milk (at room temperature)
  • 3 large egg whites (at room temperature)
  • 2 teaspoons orange juice
  • 1-1/2 cups granulated sugar (plus 2 tablespoons to coat cranberries)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter (3/4th stick, softened but still cool)
  • 1 tablespoon orange zest
  • 6 ounces or 1-1/4 cups or 1/2 of a (12 ounce bag fresh cranberries)
  • 2 tablespoons flour

Instruction

  • Set oven rack in middle position.
  • Heat oven to 350 degrees F. Spray a 9-inch round cake pans with nonstick cooking spray; or line the bottom with parchment or waxed paper. Spray the paper, or you can dust the pan with flour, and invert pan and rap sharply to remove excess flour.
  • Pour milk, egg whites, and orange juice into 2-cup glass measure, and mix with fork until blended.
  • Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
  • Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
  • Toss the cranberries with 2 tablespoons flour. To reduce tartness, also add a tablespoon of sugar to the cranberries and toss until the cranberries are coated with both flour and sugar. Add cranberries to batter.
  • Pour batter in the prepared 9" pan; using rubber spatula, spread batter to pan wall and smooth top. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted
  • in the center comes out clean, 23 to 25 minutes.
  • Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Invert onto additional wire racks. Let cool completely,