Frosty Snow Berry Cake

This vintage cake is a stunner. Cubes of jellied cranberry sauce get folded right into a fluffy white batter scented with lemon zest, creating ruby-red jewels scattered throughout every slice. The pink fluffy frosting on top is a cooked meringue that stands in glossy peaks and looks like a snow-dusted winter scene.

Beating egg whites to soft mounds and folding them into the batter is what keeps this cake light and tender. Don’t rush the folding. Use a spatula and work gently in wide sweeps so you don’t deflate all that air you just whipped in. The cranberry cubes are heavy and will sink if the batter isn’t properly aerated.

The frosting is an old-fashioned seven-minute style made over a double boiler. Egg whites, sugar, corn syrup, and cream of tartar get beaten over boiling water until they hold stiff peaks. A few drops of red food coloring turn it pink. It sets with a marshmallow-like crust on the outside while staying soft underneath.

Pro Tips

• Cut the cranberry sauce into firm ¼-inch cubes and chill them before folding in. Warm or soft cubes melt into the batter and leave red streaks instead of distinct pockets.
• Grease and flour both pans thoroughly. This is an egg white cake with no yolks, so it sticks more than a standard butter cake.
• The frosting must be spread while still warm and fluffy. Once it cools, it stiffens and won’t smooth evenly.
• Keep the water in your double boiler at a rapid boil the entire time you’re beating the frosting. Low heat means it won’t set properly.

Variations

• Skip the food coloring for a pure white frosting that makes the cranberry inside even more of a surprise when sliced.
• Add ½ cup chopped walnuts to the batter along with the cranberry cubes for crunch.
• Use fresh cranberry compote instead of canned for a more tart, less sweet filling.