Ingredients Yields approx. ½ kg)
195 gms. Plain flour (Maida)
2 tsp. Baking powder
¼ tsp. Salt
113 gms. Unsalted butter
200 gms. Granulated white sugar
1 tsp. Vanilla essence
2 nos. Eggs (separated)
120 ml. Milk
¼ tsp. Cream of tartar

Topping:
5 tblsp. Unsalted butter
140 gms. Light brown sugar
227 gms. Fresh cranberries

Method:
Pre heat the oven to 170 degree Celsius.

Cream the butter and sugar in a large bowl with the help of electric beater or in a mixer.

Add vanilla essence to the mixture and stir well.

Add the egg yolks, one at a time, beating well after each addition.

Sift together flour, baking powder and salt in a large bowl. Add this flour to the butter mixture alternately with milk.

In a small sauce pan add the butter and brown sugar, and stir over medium heat, until the sugar caramelizes.

Grease the base of the cake tin, and pour the caramelized sugar into the tin.

Arrange the cranberries on the bottom of the pan.

In a clean bowl, whisk the egg whites with the cream of tartar, until the whites hold a firm peak.

Gently fold the whites in the cake batter and pour over the cranberries.

Bake for about 40 to 45 minutes.

Insert a skewer or knife in the cake to see if done. The knife should come out clean.

When cool, run a sharp knife around the edge of the pan and invert the cake.