This basic eggless cake recipe has never failed me. I’ve made layer-cakes, fruitcakes and cupcakes with it. The secret lies in a right type of flour. For an airy and soft cake the correct flour has low viscosity and protein content. It is milled from the inner core of the grain. For the best result, cake-flour cannot be substituted by all-purpose flour.
Making cakes is a lot of fun. There is a temptation to get wild and combine all sorts of ingredients. Less is more in regards to cakes, too. Usually a couple of complimenting or contrasting tastes yield the most delicious experience. In this recipe the sour and fresh cranberries balance the sweetness of the cake.