1. Boil the water and earl grey first, then let it stand for 5 minutes, and then filter the tea leaves after they are completely soaked.

2. Mix salad oil with formula 1, then add sifted low-gluten flour, baking powder and salt and mix well, then add egg yolk and mix well.

3. Use an electric mixer to send the protein to foam, add the fine sugar twice, and stir at medium speed until it is shiny and dry.

4. Take the 1/3 protein from the third step and mix it with the second step, then add the remaining protein and stir it evenly with a scraper.

5. Take a clean baking tray, spread baking tray paper on it, pour it into Method 4 and smooth it with a scraper, then put it in the oven, bake at 200 C/150 C for 20~25 minutes, and take it out to cool.

6. When making caramel apple stuffing, stir-fry the cream and fine sugar until the fine sugar is burnt, then add peeled and diced fresh apples to stir-fry and cool for later use.

7. Spread the white cream evenly on the cake, and then put it on method 6. Roll up the baking paper with a stick, roll the cake into a cylinder from the inside out, and slice it according to your personal preference. Stick homemade round chocolate chips on both ends of the sliced cake, squeeze coffee cream on the surface, and decorate with various fresh fruits.