Cranberry Orange Cake

• Preheat oven to 180°C (350°F ). Grease three 20 cm (8-inch) springform pans and line with baking paper, then grease the baking paper.
• Whisk the flour, cornstarch, baking powder, baking soda and salt together in a large bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until creamy, about 2-3 minute. Scrape down the sides of the bowl with a rubber spatula as needed. Add the oil and beat well. Add in egg yolks and vanilla extract and beat on high for 1 minute.
• With a mixer on low speed, add the dry ingredients in 3 additions alternating with the buttermilk (dry-wet-dry-wet-dry).
• Beat the 4 egg whites on high speed until stiff peaks form. Using a rubber spatula, gently fold in the cake batter. Divide the batter between prepared pans.
• Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean (be carefeul to not overbake). Start checking at 20 minutes mark.
• Remove cakes from the oven and let cool in the pans for 20 minutes, then remove the springform, and leave it to cool completely. Do not remove the baking paper until ready to assemble.

Cranberry Curd

• Cook cranberries, sugar, orange zest and juice in medium saucepan over medium-low heat, mashing occasionally with potato masher, until cranberries have mostly broken down, 10 to 12 minutes. Strain cranberry mixture through fine-mesh strainer into bowl, pressing on solids with rubber spatula to extract as much puree as possible. Discard solids.
• In a small bowl whisk vigorously egg and egg yolk then add in cranberry mixture and whisk well. Return mixture to saucepan and cook over medium-low heat, stirring constantly with rubber spatula, 5 to 7 minutes. Remove from heat, and stir in the butter. Transfer curd to bowl, press piece of plastic wrap directly onto surface of curd, and refrigerate for at least 3 hours.

Mascarpone Orange Whipped Cream

• Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
• Add the heavy whipping cream, powdered sugar and vanilla extract to a chilled mixing bowl and whip on high speed until soft peaks form.
• Add the mascarpone cheese and orange zest to the whipped cream and whip until stiff peaks form. Use it right away or keep refrigerated. If kept in the fridge in your bowl for too long, you may need to rewhip it, adding additional powdered sugar to rethicken.

Assembly

• Using a cake leveler or a serrated knife level the tops of your cakes if needed.
• Place one layer of the cake on cake stand or plate. Using offset spatula or piping bag fitted with round tip, spread third of mascarpone whipped cream and make a cream border. Fill it with cranberry curd, be sure not to overfill it. Repeat with the second layer of cake, mascarpone cream and cranberry curd. Top with third cake layer. Spread the remaining mascarpone whipped cream on the top of the third layer and the sides with an offset spatula. (I mixed in a few tablespoons of cranberry curd to get streaks of pink color – not necessary).
• Keep it in a fridge, wrapped in cling film, but take it out of it at least half an hour before serving.