Philly Fluff Cake
HB-14806 · Hand-built original
A light, fluffy tube cake made with cream cheese, butter and shortening, dusted thickly with powdered sugar.
1 hr 30 min12 servings256 kcalVegetarianDiabeticLow-SodiumRenal
Main ingredient: temperature
Servings:12quantities adjust to match
Ingredients
- 1 Tbsp. plus ½ cup vegetable shortening, room temperature
- 1 Tbsp. plus 2 cups bleached all-purpose flour
- 2¼ cups granulated sugar
- 2 tsp. baking powder
- 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
- 8 oz. cream cheese, room temperature
- ½ cup (1 stick) unsalted butter, room temperature
- 6 large eggs, room temperature
- 2 tsp. vanilla extract or vanilla bean paste
- ¼ cup powdered sugar
- A 9 or 10"-diameter tube pan
Method
- Heat the oven to 350°F, grease the tube pan with a tablespoon of shortening and dust it with a tablespoon of flour.
- Whisk the granulated sugar, baking powder, kosher salt and remaining flour in a large bowl.
- Beat the cream cheese, butter and remaining shortening until light and fluffy, add the dry ingredients and beat to a smooth paste.
- Add the eggs one at a time on medium-low speed, then beat in the vanilla until the batter is smooth.
- Spread the batter in the pan and bake 55 to 65 minutes until golden and a tester comes out clean.
- Cool the cake in the pan 15 minutes, invert it onto a rack to cool completely and dust it thickly with powdered sugar.
Cook: 30 minutes · Total: 1 hour 30 minutes (plus cooling)
Nutrition (per serving, where published)
256 kcalCalories
3.2 gProtein
39.7 gCarbs
10.2 gFat
5.6 gSaturates
0 gFibre
2.5 gSugars
37 mgSodium
113 mgCholesterol
38 mgPotassium
17 mgCalcium
0.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data