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1
Preheat the oven to 375 degrees F. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy.
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2
Add the cream of tartar and salt and continue whipping until soft peaks form.
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3
With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
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4
Sift the remaining 1/2-cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture.
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5
Fold into the egg whites, then fold in the vanilla, zest, and cranberries.
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6
Spoon the batter into an ungreased tube pan.
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7
Bake until light golden brown, 30 to 35 minutes.
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8
Cool by hanging the cake (in the pan) upside down around the neck of a bottle until it cools to room temperature.
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9
Run a long, sharp knife blade around the cake to loosen, then knock the cake out onto a plate.
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10
The outside of the cake will remain in the pan.
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11
Glaze: Stir the ingredients together until smooth.
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12
Pour glaze over the top of the cake and spread with a spatula, letting it trickle down the sides.
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13
Let set for at least 30 minutes before serving, or until the icing is hard.
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14
Cut with a serrated knife, using a sawing motion.
