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1
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350u00b0. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper.
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2
In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla.
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3
In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Transfer to prepared pans.
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4
With clean beaters, beat egg whites on medium speed until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Add remaining vanilla; continue beating until stiff glossy peaks form. Spread over batter in pans; sprinkle with pecans. Bake 25-30 minutes or until meringue is lightly browned.
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5
Meanwhile, for filling, combine cranberries, sugar, orange zest and orange juice in a small saucepan. Cook, uncovered, over medium heat 7-10 minutes or until berries pop, stirring occasionally. Remove from heat; cool slightly. Transfer to a food processor; pulse until cranberries are coarsely chopped. Cool completely.
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6
In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Fold in cranberry mixture.
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7
Loosen sides of cakes from pans with a knife. Carefully invert each cake onto a plate (meringue will crack); remove paper. Invert again onto a wire rack; cool completely.
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8
Place one cake layer on a serving plate. Gently spread with filling. Top with remaining cake layer, meringue side up. Refrigerate leftovers.
