Apple Cranberry Cake

Source: By Roads Magazine/Talaxian Kitchen

A peace of this delicious cake served with vanilla ice cream will make a special treat.

Baking : 1 Hour.

1 ¼ cup (160 ml.) all purpose flour.
½ cup (50 g.) cornstarch.
2 teaspoons baking powder
1 cup (200 g.) sugar.
½ cup (1 stick) (100 g.) butter.
4 eggs - separated.
4 tablespoons milk.
Crated peal from one lemon.
Crated peal from one orange.
(Grate on finest grater the colored part of the peal, avoid the white.)
½ cup (80 g.) dried cranberries.
1 apple - peeled and sliced into 16 pieces.
Powdered sugar or semisweet chocolate (2 oz) (7 g.) for decoration.

Preheat oven to 350° F (180° C).

Grease deep, 9 inch (23 cm.) round fancy ring mold. Set aside.

Sift together all purpose flour, cornstarch and baking powder.
In big mixer bowl whip butter until fluffy. Add sugar and continue beating until creamy.
Reduce mixer speed too medium low.
Beating constantly add alternately: 1 egg yolk, ¼ of flour blend and 1 tablespoon milk. Repeat with rest of the egg yolks, flour blend and milk. Beat until creamy but do not over beat.
Turn off the mixer.
By spoon mix in orange and lemon peal.
Whip egg whites until stiff and delicately fold into the batter.
Pour 2/3 mixture into mold, top with sliced apple and cranberries, make sure fruit does not touch the mold, then cover with remaining batter.
Bake for 60 minutes until golden brown.
Remove from oven, let stand for a few minutes before turning onto wire rack to cool.
When cool, dust with powdered sugar or sprinkle with grated semisweet chocolate.