Sponge Cake

1. Sift the flour twice with a sieve.
2. Beat the egg yolk and flour with water using a mixer until it is very thick and light. Separate into 2 equal portions. Fold one portion in mocha essence for the mocha flavoured sponge cake.
3. Beat the egg whites with salt using a mixer till foamy. Add in cream of tartar until the mixture is stiff enough to hold up in peak shape but not dry.
4. Add in sugar gradually and divide into 2 equal portions.
5. Fold in egg yolk mixture (mocha flavour in one portion and original flavour in the other) and pour in 2 trays covered with silicon paper.
6. Bake at 160˚C for 50 mins or until cooked.
   

Layered Cream

1. Whip the whipping cream, Kara Coconut Cream and sugar until it becomes stiff, chill it and set aside.

Assembly

1. Cut the sponge cakes to desired shape. Spread the layered cream evenly. Repeat the process again and coat with almond flakes. Present as shown in picture and garnish with lemon strips and laced with Kara Coconut Cream.

Serving portion: 4 persons