1:蛋黄加糖打发，依次序加入牛奶、面粉和菜油分别打发均匀；Beat yolk and sugar, milk then flour, and lastly vegetable oil to form smooth batter.

2:蛋白加糖打发至坚挺；Whisk egg white with sugar till firm.

3:以切拌方式混合蛋白糊和蛋黄糊；Combine both mixture by cut and fold, in 3 times.

4:倒入33x23cm的烤盘里，并放进已预热到180度的烤箱烤15分钟；Pour the batter into a baking pan, bake at 180C for 15 mins.

5:取出待凉；Let cool for a while.

6:利用余火把杏仁烤香；Roast almond flakes till golden brown.

7:打发牛油和糖霜；Make buttercream by beating till fluffy.

8:把烤好的蛋糕翻过来涂抹薄薄一层牛油馅；Apply a thin layer of buttercream onto the cake (down-side).

9:压着向外卷起；Roll up as shown.

10:静置之时把杏仁片摊在另一纸上；Spread the roasted almond flakes onto a piece of baking paper.

11:把剩余的牛油馅涂抹在蛋卷上；Apply the remaining buttercream on the roll.

12:在铺满杏仁片的纸上滚几下；Roll it on the paper full with almond flakes.

13:再包起来并置于冰箱冷藏15分钟；Wrap the roll, set aside in the fridge for 15 mins.

14:取出切去两边让手机先尝（之后当然先满足我）；Cut both ends for more professional presentation.

15:切件享用；Ready to serve? Yes, I can take both pieces.

16:我老公一连吃了两件，说这样的下午茶最美满！How perfect such afternoon tea set is! You know what, my hubby took two pieces as well.