Preheat oven to 180 degrees C. Spray a 23cm ring tin with cooking spray and dust with flour.
In a bowl, beat the egg whites until stiff. Beat in the sugar until fluffy. Mix in the olive oil.
In a separate bowl, mix the flour, bicarb soda, salt, cinnamon and cloves. Alternately mix the egg white mixture and the buttermilk into the flour mixture until smooth. Fold in the cranberries. Transfer the mixture to the prepared ring tin.
Bake 1 hour in the preheated oven, until a knife inserted in the cake comes out clean.