Chiffon Cake with Sugared Cranberries

1. Preheat oven to 325 degrees
2. Separate eggs in two large bowls and set aside.
3. In a separate bowl whisk together the remaining 1 cup of granulated sugar with the flour, baking powder, and salt. Set aside.
4. Beat the egg whites and cream of tarter until foamy. Gradually add 1/2 cup of granulated sugar and beat until stiff peaks form. Set aside.
5. Beat the egg yolks, oil, milk, vanilla and almond extract until it thickens and turns to light pale yellow (6-7 minutes).
6. Add the flour mixture beating until well mixed.
7. With a wire whisk fold in the whipped egg whites. Pour the batter into an ungreased pan(s)*
8. For large cake bake for 50 minutes, and then turn heat up to 350 and cook for an additional 10 minutes. For small cakes bake for 35-40 minutes at 325, then at 350 for an additional 10 minutes.
9. Cool the cakes upside down (thread through a bottle for best results) for 1/2 hour before loosening edges and remove from pan. Cool completely.

GLAZE

1. Whisk together powdered sugar with milk and vanilla extract (add one tablespoon at a time for desired consistency). Whisk in marshmallow cream and add additional milk if needed. Pour over cooled cake.

CRANBERRIES

1. Line a baking sheet (with an 1/4 inch lip) with parchment paper. Place a cooling rack on top of the parchment paper and set aside.
2. In a small sauce pan heat water and granulated sugar on medium heat until sugar dissolves. Put cranberries in a baking pan and pour simple syrup over the berries. Make sure coating covers all sides of the cranberries. With a slotted spoon remove berries and place on the prepared baking rack. Let sit for 5-8 minutes before rolling them in sanding sugar. Place on top of cake.