Mi-Mi Cake – Cup-Measure Sponge Loaf
The mi-mi cake is the pot recipe of the Argentine home kitchen: the empty cream pot is the measure. One pot of cream, the same pot filled with sugar, the same pot filled with flour, two eggs — done. You cannot miscalculate, because there is nothing to calculate.
Fluffy, soft and scented with vanilla, it is the express sponge for tea time or for when someone turns up unannounced.
About the flour: the original calls for self-raising flour. One pot of plain flour (about 120 g) plus 1 level teaspoon of baking powder replaces it exactly.
🔎 What is self-raising flour? — where it comes from, what goes in it and how it differs.
Ingredients
- 1 pot of pouring cream, 200 ml (the empty pot is the measure for everything else)
- The same pot filled with sugar (about 180 g)
- The same pot filled with self-raising flour (about 120 g; or plain flour + 1 level tsp baking powder)
- 2 eggs
- Vanilla extract
Method
- 1
Beat the eggs with the sugar, then stir in the cream and the vanilla extract.
- 2
Add the self-raising flour and mix only until combined — do not over-beat.
- 3
Pour into a buttered tin and bake at 180 °C for about 35 minutes, until a skewer comes out clean.