Mugwort cake

Certainly, I can help you translate the provided Chinese article into English:

Ingredients

• 10g Artemisia argyi powder (Ai Fen)
• 5 eggs
• 40ml milk
• 40ml salad oil
• 80g low-gluten flour
• 120g granulated sugar
• 400ml light cream

Instructions

1. Separate egg whites and yolks. Whisk egg yolks with sugar until well mixed.
2. Add salad oil to the yolk mixture, stir well, then add milk and low-gluten flour. Mix until a smooth batter is formed.
3. Whip egg whites with sugar until stiff peaks form, creating a meringue.
4. Take 1/3 of the batter, Artemisia argyi powder, and the meringue, mix well. Add the remaining batter, stirring to form the cake batter.
5. Pour the well-mixed cake batter into a cake mold and bake at 150°C for an hour.
6. Invert the baked cake, let it cool, then remove it from the mold and cut it into three slices.
7. Whip light cream with sugar until stiff, set aside.
8. Take one cake slice, spread an appropriate amount of whipped cream, then place another cake slice on top (you can add diced fruits as a layer). Repeat to create layers.
9. Apply a thick layer of whipped cream on the top and around the cake, smoothing it out. Sprinkle a little Artemisia argyi powder on top and add some decorations.

Therapeutic Effects

Artemisia argyi has a beneficial effect on digestion. This cake, with its aromatic Artemisia argyi and subtle milk flavor, is a delightful appetizer.

Feel free to let me know if you have any specific preferences or changes you’d like to make!