Cranberry Layer Cake Chantilly

To make cake - Line bottom of two greased 9-inch (23 cm) round layer cake pans with waxed paper.

In large bowl, add eggs and place over hot tap water for 5 minutes. Add vanilla and beat with electric mixer at high speed until foamy. Add sugar gradually and beat for about 3 minutes, or until eggs are very light. Stir in combined flour and baking powder in three additions.

Divide batter between pans. Bake in preheated 350 degrees F (180 degrees C) oven for 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 medium saucepan, combine sugar and cornstarch. Stir in water, cranberries and apples. Bring to boil over medium heat, stirring. Cook for 3 to 4 minutes, or until apples are tender and mixture is thick. Remove from heat and cool.

Split cakes to make four layers. Place one layer on serving plate; top with 1/2 cup (125 mL) filling. Repeat with two 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 for up to 4 hours.