Separate eggs into yolks and whites, placing them in two clean, dry bowls.

Chill egg whites in the fridge for 10 minutes to improve whipping stability.

Preheat the oven to 175℃ (347°F).

Wash your cake mold and set aside—no need to grease it.

Pour milk into the egg yolks and mix gently with a spatula until smooth.

Sift in the cake flour and fold carefully until no lumps remain. Stop as soon as the batter is smooth to avoid making the cake tough.

Remove chilled egg whites from the fridge and add a few drops of lemon juice.

Whip at high speed using an electric mixer.

Add sugar gradually in 2–3 portions, waiting for each to dissolve before adding the next.

Reduce speed and whip until soft peaks form—tips should bend slightly when the whisk is lifted. Avoid over-whipping, which can cause cracks during baking.

Fold 1/3 of the whipped egg whites into the yolk batter using a gentle “lift from the bottom” motion.

Then fold the yolk mixture into the remaining whites until fully combined. The batter should be smooth, airy, and delicate.

Pour batter into the cake mold and gently tap 2–3 times to release large air bubbles.

Sprinkle cranberries on top.

Bake in the middle of the preheated oven at 175℃ (347°F) for 25 minutes. Cake is ready when it has risen, is golden, and springs back when lightly pressed.

Remove immediately—no need to invert. Let cool until warm before serving.