For the White Vanilla Cake:

• Preheat the oven to 350°F
• Prepare two 9”x 2” round pans by lining them with parchment paper.
• Mix the dry ingredients on slow speed for 2 minutes to blend. Add the soft butter and beat on medium speed until it looks like damp sand.
• Add the egg whites one at a time, then add the whole egg, beating well after each addition. This will help build the structure of the cake. 
• In a small bowl, whisk the milk with the vanilla and almond extract and add it 1/3 at a time, to the batter. Mix just until combined.  Scrape down the sides and bottom of the bowl. 
• Pour the batter into the prepared pans and bake for 23 to 28 minutes or until a toothpick inserted into the center comes out with just a few crumbs stuck to the toothpick. Remove from the oven and cool completely on a wire rack.

For the cranberry layer:

• To a small saucepan set over medium heat, add the cranberries, sugar water and salt. Bring to a boil and cook, stirring frequently until the berries have burst. 
• Reduce heat to low and simmer for 8-10 minutes. 
• Remove from heat and stir in the vanilla, lemon oil and butter. Allow to cool. Transfer to the food processor and pulse until the berries are slightly broken. Do not over-mix the berries or they will turn into a puree. 
• Cool to room temperature.

For the buttercream icing:

• Whip the butter on high speed with a whisk attachment for 6 to 8 minutes until light in color.
• Add the vanilla and almond extract. Beat until well incorporated.
• Slowly drizzle in the sweetened condensed milk while whisking on medium-high speed. Stop the mixer a couple of times to scrape down the sides of the bowl with a rubber spatula.

To Assemble:

• Slice off any dome on the cake to level. Place one cake layer on a cake stand and arrange parchment strips to keep your cake plate clean while icing the cake.
• Spread or pipe a rim of the buttercream around the edge of the first cake layer. This creates a dam and prevents the cranberry filling from flowing over the edge of the cake.  
• Spoon the cranberry mixture into the center of the cake and spread it to the inside edge of the dam.
• Place the next cake layer on the filling, bottom side facing up, and anchor by pressing down slightly. 
• Using an off-set spatula, if possible, cover the sides and top of the cake with a thin coating of icing and place the cake in the freezer or refrigerator to 'set'.  *(See Notes)
• Remove the cake from the freezer and cover the top of the cake with a thick coat of icing.  
• Next cover the sides, using small amounts of icing for better control, and smoothing evenly to finish the effect.
• Remove the parchment strips and decorate the top according to your preference.

Notes