PISTACHIO MANGO MERINGUE CAKE

For Mango Chiffon Cake:

1. Sift the cake flour, Sugar King Value Refined Sugar, salt, and baking powder into a bowl. Make a well in the center.

2. In a separate bowl, combine the vegetable oil, egg yolks, water, and mango flavoring. Add Sugar King Baker’s Food Coloring Gel Yellow and whisk until well combined.

3. Pour the liquid mixture into the well of the dry ingredients. Whisk until smooth and free of lumps.

4. To make the meringue, beat the egg whites and cream of tartar until white bubbles form. Gradually add the sugar and continue beating until medium to stiff peaks form.

5. Gently fold the meringue into the cake batter in batches until well incorporated.

6. Divide the batter evenly among three 8-inch round pans.

7. Bake at 350°F for 25–30 minutes, or until the cakes are fully baked.

For Mango Cake Soaker:

1. Combine the water and mango compote in a saucepan.

2. Simmer for 1 minute.

3. Allow the soaker to cool slightly, then brush it over the mango chiffon cake layers. Warm the soaker before using.

4. Divide the batter evenly among three 8-inch round pans.

For Pistachio White Chocolate Ganache:

1. In a bain-marie, gently heat the pistachio paste and cream until warm.

2. Add the white chocolate compound and stir until completely melted and smooth.

3. Use as the cake filling.

Pistachio Cream Cheese Frosting:

1. Using the paddle attachment, cream the cream cheese and pistachio white chocolate ganache for about 2 minutes, or until light and fluffy.

2. Add the Sugar King Confectioners' Powdered Sugar and whip for another 1–2 minutes.

3. Transfer the mixture to a bowl and add Sugar King Baker’s Food Coloring Gel Yellow and Green. Mix until the desired color is achieved.

4. Using the whisk attachment, whip the non-dairy whipping cream until stiff peaks form.

5. Fold half of the whipped cream into the cream cheese mixture. Once incorporated, gently fold in the remaining whipped cream.

6. Chill the frosting for 15 minutes before using it to coat the cake.

For Dry Meringue:

1. Beat the egg whites until white bubbles form.

2. Add the Sugar King Value Refined Sugar and continue beating until stiff peaks form.

3. Add Sugar King Baker’s Food Coloring Gel Yellow and mix until evenly incorporated.

4. Gently fold in the Sugar King Baker’s Powdered Sugar.

5. Pipe the meringue into small kisses onto a lined baking tray.

6. Bake at 150–175°F for 40 minutes to 1 hour, or until completely dry.

Assembly:

1. Place one layer of mango chiffon cake on a cake board or serving plate.

2. Brush the cake with mango soaker.

3. Spread a layer of mango compote and pistachio white chocolate ganache.

4. Add the second cake layer and repeat the process.

5. Place the final cake layer on top and cover the cake with the pistachio cream cheese frosting.

6. Decorate with dry meringue kisses and additional pistachio or mango toppings as desired.