Preheat oven to 325 degrees F. Grease and flour a 9x13 inch baking pan. Set aside.

Separate egg yolks from egg whites. Set aside.

Place butter in a mixing bowl and beat until light and fluffy, about 1 minute. Add in oil, beat until well combined. Add in Sugar In The Raw, 1 c. at a time, mixing until well combined, about 1 minute. Add in egg yolks, one at a time, mixing after each addition. Scrape sides down when mixing.

In a separate bowl, sift together 2 ¼ c. flour, cornstarch, baking powder, baking soda and salt. Set dry mixture aside.

In a small mixing bowl, combine the vanilla extract, milk, sour cream and orange zest.

Rotate adding in the dry and wet ingredients to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

In a separate mixing bowl, beat egg whites until stiff peaks appear, about 1-2 minutes. Gently fold egg whites into the batter mixture until just combined.

In a mixing bowl, toss together fresh cranberries and 1 Tbsp of flour. Gently fold cranberries into batter. Pour batter into prepared baking pan.

Place in oven and bake for 55 minutes or until cake tester comes out clean. Remove from oven and cool completely

In a mixing bowl, beat together butter and cream cheese until combined, about 1-2 minutes. Add orange zest and vanilla extract to creamed mixture. Mix until combined. Add in powdered sugar, mixing after each 1 c. addition. Add in milk and mix to combine.

If frosting is too thick, add more milk, 1 Tbsp at a time until you reach desired consistency. If batter is too thin add more powdered sugar ½ c. at a time until desired consistency is reached.

Once it is your desired consistency, add a pinch of salt to balance sweetness.

Frost cooled cake.

Melt white chocolate according to package directions. Drizzle over sugar cranberries. Let rest 1 hour for chocolate to set.

Serve or store in refrigerator until ready to serve.