-
1
Heat oven to 350u00b0 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
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.
