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1
Use a 9-inch round or 8-inch square cake pan with 3-inch sides.
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2
To make cake topping, place the butter and brown sugar in the cake pan.
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3
Place the pan on a stovetop burner over low heat and melt, stirring with a wooden spoon.
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4
When the mixture begins to caramelize, turning a slightly darker shade of brown, remove from the heat and let cool.
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5
Scatter the cranberries evenly in the bottom of the pan and drizzle in the orange juice.
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6
Set aside.
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7
Preheat the oven to 350 degrees.
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8
To make the cake batter, sift the flour, baking powder, and salt into a bowl.
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9
In a large mixing bowl, cream together the butter and sugar until pale and creamy.
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10
Mix in vanilla.
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11
Add the egg yolks one at a time, scraping down the bowl after each addition.
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12
Gradually add the dry ingredients and the milk in stages finishing with the last of the dry ingredients.
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13
In another mixing bowl, whisk together the egg whites and cream of tartar.
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14
Beat the whites until they form firm peaks.
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15
Fold into the batter in two batches.
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16
Pour batter over topping in baking pan and bake until the top is golden and the cake pulls away from the sides of the pan, about 50-60 minutes.
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17
Serve with lightly sweetened whipped cream flavored with a little orange liqueur.
