Preheat your oven to 180C/350F and lightly greaseproof a loaf tin, lining the base with greaseproof paper.

Place the sugar and orange zest into a bowl and rub together to coat the zest thoroughly with sugar and draw out the oils in the peel.

Toss in the butter and beat until pale and fluffy, approximately 3 minutes with an electric beater.

Add the egg yolks and whip until combined, approximately 1 minute.

Add in 1 yolk and beat until well combined, approximately 1 minute.

Repeat with each remaining egg yolk until well combined.

Stir the flour, baking powder and salt in a separate bowl.

Toss into the butter and egg yolks and whip on low until just combined and no dry portions remain in your bowl.

Whip the egg whites in a clean and dry bowl until stiff peaks form, approximately 9 minutes.

Fold the egg whites into the batter until smooth.

Pour evenly into the cake tins and place in the oven until golden, approximately 20 minutes or until the edges have pulled away from the tin and a skewer comes out clean.

Beat on low until just combined and no dry portions remain in your bowl.

Remove and allow to cool in the tin for 5 minutes before turning onto a cooling rack.

Place the sugar and cranberries into a saucepan on low heat and cover, cooking until a soft sauce has formed, approximately 6 minutes.

Remove from the heat, blend until smooth and strain into a bowl, discarding the skins. Toss in the egg yolks and cornstarch whisk swiftly.

Return the cranberry mixture to the saucepan and heat on low, whisking constantly until thickened and bubbling, approximately 3 minutes.

Remove from the heat and toss in the butter, whisking to combine until smooth and glossy.

Set aside and cover to cool completely.

Place a small saucepan on low heat with enough water not to touch the base of a heatproof bowl.

Place the egg whites and sugar into the bowl and put over the simmering water.

Beat on low until your egg whites reach 73C/165F (if you don’t have a thermometer, the best test is to put a clean finger into the egg whites and you feel no sugar granules between your finger or can’t keep your finger in the mixture for more than 3 seconds), approximately 4 minutes.

Remove the egg whites from the heat and allow to rest for 5 minutes.

Beat on medium speed with a whisk attachment until stiff and the bowl is tepid to the touch.

Toss in all the cubed butter and whisk on the lowest setting to incorporate, approximately 3 minutes.

Increase the speed to medium and beat until your buttercream is smooth, approximately 10 minutes.

Add in the vanilla extract, salt and white chocolate and whip for a further 2 minutes until smooth.

Place your base cake layer onto a plate and evenly spread a portion of the buttercream on top and smooth out to a ¼ inch thickness with a rim of buttercream.

Spoon and spread the cranberry curd evenly into the center of the cake.

Lay the second layer on top and press down lightly to ensure the layers are evenly stacked.

Place approximately 6 tablespoons of the buttercream on the cake and smooth out over the entire surface to form your crumb coating.

Smooth out and ensure you do not mix the crumb coating portion into the remaining buttercream.

Place the cake into the fridge to set for 30 minutes or set at a cool room temperature for 1 hour.

Finish with the remaining Swiss meringue buttercream, decorating how you prefer.

Serve up and slice.

Dig in!