Cafe Latte Cake

• tablespoons freeze dried instant coffee crystals↗3
• (6 ounce) container low-fat yogurt, coffee flavored↗1
• teaspoon water (more or less)↗1
• egg whites↗3
• pinch cream of tartar↗1
• cups sugar, divided↗1 1⁄2
• cups all-purpose flour↗2
• teaspoons baking powder↗2
• teaspoon salt↗1⁄4
• pinch ground nutmeg↗1
• cup unsalted butter, softened↗3⁄4
• cups heavy cream↗1 1⁄2
• tablespoons confectioners' sugar↗3

Step-by-step instructions

1. 1

   Heat oven to 350º F. Coat (3) 8-inch round baking pans with cooking spray then lightly dust with flour. (Or use this excellent baking pan release recipe #78579).

2. 2

   Blend instant coffee with yogurt then add water, a few drops at a time, until coffee dissolves. Set aside.

3. 3

   Beat egg whites and cream of tartar until foamy. Gradually beat in 1/2 cup sugar until stiff peaks form. Set aside.

4. 4

   Whisk together the flour, baking powder, salt and nutmeg.

5. 5

   In a large bowl, beat butter until smooth and creamy. Beat in remaining 1 cup sugar until light in color, about 2 minutes.

6. 6

   On low speed, beat flour mixture, alternating with yogurt, into the butter and sugar.

7. 7

   Fold in half the egg whites to lighten then fold in remaining egg whites.

8. 8

   Scrape batter into prepared baking pans, spreading level.

9. 9

   Bake for 25 minutes, or until toothpick inserted in the center comes out clean. Remove from oven, let cool in pans for 10 minutes then invert onto a rack and cool completely.

10. 10

    Whip cream and confectioners' sugar to stiff peaks.

11. 11

    Once cakes have cooled, place 1 layer on a plate and spread with 3/4 cup whipped cream. Top with 2nd layer and another 3/4 cup whipped cream. Top with final layer & swirl remaining whipped cream on top. Sprinkle with more ground nutmeg, if desired. Refrigerate until serving time.