This is the best angel food cake! I imagine it would also work well with other types of berries too - fresh, frozen or dried. Be careful when separating the eggs, if you get one drop of yolk in the whites, it won't whip properly.
Gradually add remaining 3/4 cup sugar, and continue to whip until stiff peaks form. Batter will fill mixer's bowl and appear very shiny (see note in step 7 also).
06Carefully fold in flour mixture, 1/3 of it at a time.
07Carefully fold in cranberries and orange zest (batter should be very thick - when I made it it was thick enough to keep the cranberries in suspension and they did not sink to the bottom during baking - see photos).
08Pour batter evenly into pan.
09Bake for 40 minutes, or until cake is light golden brown and springs back when lightly touched.
10Invert pan over the top of a thin necked bottle and allow to cool completely (this prevents decompression while it is cooling).
11Loosen cake by running a knife around the edges and center of the pan. Invert onto a serving plate.