Preparation / Directions:
To make cake, preheat oven to 350øF. Grease two 9-inch round layer cake pans and line bottom with wax paper. Break eggs into a large bowl; place over hot tap water for 5 minutes. On electric mixer at high speed, beat eggs and vanilla until foamy. Add sugar gradually and beat until eggs are very light, about 3 minutes. Stir in combined flour and baking powder in 3 additions. Divide batter between pans. Bake 20 to 25 minutes, or until cake springs back when touched in centre. Cool on cake racks for 5 minutes. Turn out of pans, peel off paper and cool completely.
To make filling, in a medium saucepan, combine sugar and cornstarch. Stir in water, cranberries and apples. Bring to boil over medium heat, stirring. Cook until apples are tender and mixture is thick, 3 to 4 minutes. Remove from heat and cool. Split cakes to make 4 layers. Place one layer on serving plate; top with 1/2 cup filling. Repeat with 2 more layers, placing the last layer crust side up on top of cake. Spread remaining filling on top.
Whip cream with sugar. Frost sides with cream and pipe a border on top. Refrigerate until ready to serve, up to 4 hours.
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