Set oven rack in middle position.
Heat oven to 350 degrees F. Spray a 9-inch round cake pans with nonstick cooking spray; or line the bottom with parchment or waxed paper. Spray the paper, or you can dust the pan with flour, and invert pan and rap sharply to remove excess flour.
Pour milk, egg whites, and orange juice into 2-cup glass measure, and mix with fork until blended.
Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
Toss the cranberries with 2 tablespoons flour. To reduce tartness, also add a tablespoon of sugar to the cranberries and toss until the cranberries are coated with both flour and sugar. Add cranberries to batter.
Pour batter in the prepared 9" pan; using rubber spatula, spread batter to pan wall and smooth top. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted
in the center comes out clean, 23 to 25 minutes.
Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Invert onto additional wire racks. Let cool completely,