Coffee yogurt, and freeze-dried coffee, pack these cake layers with flavor. When the cake is filled and frosted with whipped cream, it tastes like a latte.
Heat oven to 350°F. Coat three 8-1/2-inch round baking pans (disposable is okay) with oil-and-flour baking spray. In small bowl, blend freeze-dried coffee and some water until dissolved. Stir in coffee-flavored yogurt until smooth. Set aside.
In bowl, beat egg whites and cream of tartar until foamy. Gradually beat in 1/2 cup of the sugar to medium-stiff peaks. Set aside.
In small bowl, whisk flour, baking powder, salt and nutmeg. In large bowl, beat butter until smooth and creamy. Beat in remaining 1 cup sugar until light in color, about 2 minutes.
On low speed, beat flour mixture, alternately with yogurt, into butter mixture until smooth. Fold in half of the egg whites to lighten, then fold in remaining whites until blended. Scrape into prepared pans, spreading level.
Bake at 350°F about 25 minutes, until toothpick inserted in center of layers comes out clean. Let cakes cool in pans 10 minutes. Invert cakes; remove pans; invert again. Let cool.
In large bowl, whip cream and confectioners sugar to stiff peaks. Once cakes have cooled completely, place one layer on a cake stand and spread with 3/4 cup whipped cream. Top with a second layer and 3/4 cup whipped cream. Top with final layer. Swirl remaining whipped cream over top of cake. Sprinkle with ground nutmeg. Refrigerate until serving.