“It’s a recipe that standout among other cake recipe with its delightful treat!”

INGREDIENTS

Cooking spray
3/4 cup packed light brown sugar* (or Splenda Brown Sugar Baking Blend)
2 tablespoons butter (or light, trans-free spread*)
1 1/2 tablespoons grated, peeled fresh ginger
3 cups fresh cranberries
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, softened (or light, trans-free spread*)
1 cup granulated sugar (or Splenda Granular*)
2 large egg yolks
1/2 cup fat-free milk
1 teaspoon vanilla extract
2 large egg whites
1/4 teaspoon cream of tartar
2/3 cup frozen fat-free whipped topping, thawed or fat-free whipped cream
*Used in nutritional analysis

DIRECTIONS

• Preheat oven to 350°.
• Heat a 9-inch round cake pan over medium heat; coat pan with cooking spray.
• Add brown sugar and 2 tablespoons butter to pan, stirring until melted.
• Stir in ginger; cook 1 minute, stirring constantly.
• Remove from heat; arrange cranberries on top of brown sugar mixture.
• Lightly spoon flour into dry measuring cups; level with a knife.
• Combine flour, baking powder, and salt.
• Combine 1/4 cup butter and granulated sugar in a large bowl; beat with a mixer at high speed until fluffy.
• Add egg yolks, 1 at a time, beating well after each addition.
• Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture; mix after each addition.
• Beat in vanilla.
• Beat egg whites and cream of tartar with a mixer at medium speed until stiff peaks form.
• Fold egg whites into batter; pour batter over cranberries in prepared pan.
• Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan for 15 minutes; run a knife around outside edge.
• Place a plate upside down on top of cake pan; invert cake onto plate.
• Top each serving with whipped topping.