Preheat oven to 170 degrees C. Line a 7 inch cake pan at the bottom and grease the sides with butter, set aside.

Break white chocolate into pieces in a large bowl and melt in a double boiler over hot water. Stir chocolate to smooth. Then add cream cheese into it and stir till smooth with a hand whisk

Remove the bowl from double boiler. Add egg yolks, mix well followed by vanilla extract, lemon juice and zest, mix well again with a hand whisk. Sift in cake flour and corn flour, stir well to smooth.

Whisk egg whites with 1/2 tsp lemon juice with an electric mixer until firm peaks form. If it’s thick enough, you can turn the bowl upside down without it sliding out. Add ⅓ meringue into the cream cheese batter and fold well with a rubber spatula. Then add the rest of the meringue and fold well again.

Pour cheese mixture into pan. Dust dried cranberry pieces with some flour and scatter on top of cheese batter.

Steam bake the cake at 170 degrees for 15 minutes. Then lower the temperature to 160 degrees C for 15 minutes and 130 degree for another 10 minutes.

Run knife around rim of pan so that the cake will not get a waist line. Leave cake to cool completely before removing from the cake pan. Chill the cake before consuming （about 2-3 hours) and dust with powdered sugar (or snow powder) if you like.