Purple Velvet Cake with Cream Cheese Frosting

I am a Christ loving Grandma who has been following a low carb lifestyle for many years. I am a type II diabetic and a major foodie, which sometimes can be polar opposites! I collect many recipes that are not low carb, so that I can take a stab at recreating the recipe suitable for my dietary needs. I also make sweets for alot of my family members & friends. So I have lots of recipes from all kinds of different dietary profiles in order to influence and supplement my "foodie" tendencies.

From Matt Lewis & Renato Poliafito's latest book, Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations.

subheading: FOR THE PURPLE VELVET CAKE:

1 4-ounce/115 g package purple yam powder (about ½ cup plus 2 tablespoons; see Note)

¼ cup 60 ml canola oil or other vegetable oil

2 ¼ cups 285 g cake flour

¾ cup 90 g all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

¾ teaspoon kosher salt

4 ounces 1 stick/115 g unsalted butter, softened, plus more for the pans

¼ cup 50 g vegetable shortening, at room temperature

2 cups 400 g granulated sugar

1 tablespoon pure vanilla extract

Food colouring (see Notes)

4 large egg whites (at room temperature)

subheading: FOR THE CREAM CHEESE FROSTING:

3 cups 340 g confectioners' sugar

8 ounces 2 sticks/225 g unsalted butter, softened

2 8-ounce/226-g packages cream cheese, softened

1 tablespoon plus 1 teaspoon pure vanilla extract (optional)

½ teaspoon kosher salt

Directions at sweetapolita.com

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