In addition to adding a light sweetness, the sugar in this all-purpose pie dough also interferes with the formation of gluten, contributing to a nice, tender crust even without using special pastry flour.
Gently fold in beaten egg whites in 3 additions, folding until just combined after each addition.Divide batter evenly among prepared pans.. Bake in preheated oven until cakes are light golden brown and spring back when touched, about 20 minutes.
Let cool in pans 10 minutes.Invert cakes onto a wire rack, and let cool completely, about 1 hour.. Make the Blueberry-Coriander Buttercream Frosting.Whisk together egg whites and sugar in a heatproof bowl or bowl of a stand mixer.
Place the bowl over a saucepan of simmering water over medium-low.Cook, whisking constantly, until sugar is dissolved and a thermometer inserted in mixture registers 160°F, about 6 minutes..
Transfer bowl to stand mixer fitted with the whisk attachment, and beat on high speed until stiff, glossy peaks form and meringue is at room temperature, 10 to 15 minutes.
Turn off mixer, and scrape down sides of bowl.1/2 cup plain yogurt.
One 1-inch piece of peeled fresh ginger, peeled and coarsely chopped.1 small shallot, coarsely chopped.
1 jalapeño, seeded and coarsely chopped.1/4 cup cilantro leaves.