Cafe Latte Cake

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 3 tablespoons freeze dried instant coffee crystals
• 1 (6 ounce) container low-fat yogurt, coffee flavored
• 1 teaspoon water (more or less)
• 3 egg whites
• 1 pinch cream of tartar
• 1 1/2 cups sugar, divided
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 pinch ground nutmeg
• 3/4 cup unsalted butter, softened
• 1 1/2 cups heavy cream
• 3 tablespoons confectioners' sugar

Recipe

• 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 pan release, professional pan coating (better than pam spray!)).
• 2 blend instant coffee with yogurt then add water, a few drops at a time, until coffee dissolves. set aside.
• 3 beat egg whites and cream of tartar until foamy. gradually beat in 1/2 cup sugar until stiff peaks form. set aside.
• 4 whisk together the flour, baking powder, salt and nutmeg.
• 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 on low speed, beat flour mixture, alternating with yogurt, into the butter and sugar.
• 7 fold in half the egg whites to lighten then fold in remaining egg whites.
• 8 scrape batter into prepared baking pans, spreading level.
• 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 whip cream and confectioners' sugar to stiff peaks.
• 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.