Grandma’s Cloud 5 Cake
Light as a Feather, Soft as a Cloud
Prep Time: 20 mins | Bake Time: 30-35 mins | Cool Time: 2 hrs | Servings: 12
Ingredients
For the Cloud Cake:
- 4 large eggs, room temperature (crucial!)
- 2 cups granulated sugar
- 2 tsp pure vanilla extract
- 2 cups all-purpose flour, sifted
- 2 tsp baking powder
- 1 tsp salt
- 1 cup whole milk
- ½ cup (1 stick) unsalted butter
For the Classic Fluffy Frosting (Seven-Minute Frosting):
- 3 large egg whites
- 1 cup granulated sugar
- ¼ tsp cream of tartar (or 1 tbsp light corn syrup)
- ⅓ cup water
- 1 tsp vanilla extract
- Pinch of salt
Instructions: The Grandma Method
1. Prepare: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round pans. Do not use a bundt pan—the batter needs the shallow pan for proper rise and texture.
2. The Foundation: In a large bowl, beat the room temperature eggs on high speed for 5 full minutes until they are very thick, pale lemon-colored, and form a ribbon when the beaters are lifted. This is the SECRET to the “cloud” texture.
3. Sweeten: Gradually beat in the sugar, about ¼ cup at a time, beating well after each addition. Beat for another 2 minutes after all sugar is added. Beat in the vanilla. The mixture should be very thick and fluffy.
4. Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the flour mixture into the egg mixture in three additions, using a large spatula. Do not overmix. Just fold until no white streaks remain.
5. The “Hot Milk” Step: In a small saucepan, heat the milk and butter over medium heat just until the butter is melted and the mixture is steamy (do not boil). With the mixer on low, very slowly stream the hot milk mixture into the batter. Mix just until smooth and combined. The batter will be thin—this is correct.
6. Bake: Pour immediately into the prepared pan(s). Bake for 30-35 minutes (25-28 for rounds) until the top is light golden and a toothpick inserted in the center comes out clean.
Grandma’s Tip: Do not open the oven door for the first 25 minutes!
7. Cool: Let the cake cool in the pan on a wire rack for 10 minutes. Then, run a knife around the edges and invert onto the rack to cool completely before frosting.
