Mix dry ingredients. Cream sugar and crisco. Add lemon rind. Add dry ingredients alternately with milk. Beat egg whites until soft mounds begin to form and add gradually to cake mix. Fold in jellied cranberry sauce cut into 1 cm cubes. Pour into 2 well greased and floured 20 cm round layer pans Bake 190ºC 30-35 minutes. Cool and frost. Pink Fluffy Frosting: Combine egg whites, sugar, light corn syrup, water, tsp salt, and cream of tartar in top of double boiler. Cook over rapidly boiling water, beating with roatry beater or electric mixer until mixture stands in peaks. Remove from heat, Add vanilla and red food coloring; continue beating until thick enough to spread. ----