Reverse Creaming Is The Key To A Perfectly Authentic Philly Fluff Cake - Tasting Table

Before you reach for your mixer, check the temperature of your fats. For the reverse creaming method, the temperature of your butter is very important to yield the best results. Softened or room temperature butter, cream cheese, and vegetable shortening are needed to properly incorporate the butter into the dry ingredients — if they're too cold, it'll be difficult to break them up and make a smooth mix. This is especially true for Philly fluff cake, which has three different fats that all have different consistencies when cold. At the right temp, everything should easily whip into a creamy spread before you need to add the other ingredients.

Next, you'll add in your dry ingredients, mixing slowly at first (so as not to cause a mess) and increasing the speed after the fat is properly coated in flour, continuing to mix until a smooth paste forms (hence the term "paste method"). The last step is beating in the liquid ingredients, like eggs and vanilla extract. Just like that, you've made a cake batter that's finely mixed and cohesive, yet not over-beaten enough to create a tough texture. All that's left is to bake it — and once cooled, coat it with powdered sugar — and you're left with a sturdy yet finely-crumbed cake worth the cult fascination.

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