Sponge:

• Beat the eggs, Innova Cake Emulsifier, granulated sugar, flour, cornstarch, and cocoa powder until well combined and fluffy.
• Add the red food coloring and melted margarine. Fold gently with a spatula until well combined.
• Bake at 170°C for approximately 25 minutes.

Frosting:

• Beat the cream cheese and butter until smooth and creamy.
• Add the powdered sugar, vanilla, and salt. Mix well.
• Finally, add the dairy whipping cream and beat again until smooth and fluffy.

Finishing:

• Divide the sponge cake into 5 pieces.
• Layer each sponge cake with cream cheese frosting and stack them.
• Cut a cone-shaped section from the center toward the bottom of the cake and remove it.
• Turn the cake upside down and press the center inward. Insert the cone-shaped cake piece back into the center and press it in until the surface is level.
• Cover the entire cake with cream cheese frosting and sprinkle with Innova Choco Rice.