Toronto Pie
Said the author of The Laura Secord Canadian Cookbook: "The Home Cookbook, published in Toronto in 1879, included a recipe for Toronto Pie. Although continuing as a family favorite, the name slipped into disuse during the intervening years. A delicate, hot-milk sponge cake split and filled with raspberry jam, Toronto Pie belongs in the same family as Boston Cream Pie. During my 30+ years of living in Toronto, I have never heard of this cake." Maybe not, but it sure sounds good! I haven't tried this yet. I chose it for Zaar World Tour II.
Ingredients
6 serv.Step-by-step instructions
- 1
Preheat oven to 350 degrees Fahrenheit.
- 2
Grease 9 inch round layer cake pan and line with wax paper.
- 3
Combine scalded milk and butter.
- 4
Sift or blend together flour, baking powder and salt.
- 5
Beat 2 eggs until very light and fluffy.
- 6
Gradually beat in granulated sugar and vanilla.
- 7
With mixer at high speed, beat eggs and sugar for 1 minute.
- 8
Fold in dry ingredients, then stir in hot milk mixture.
- 9
Turn into prepared pan.
- 10
Bake in preheated 350 degree Fahrenheit oven for 30 to 35 minutes, or until cake springs back when lightly touched.
- 11
Cool in pan.
- 12
When almost cool, loosen edges from pan.
- 13
Split into 2 layers.
- 14
Sandwich together with raspberry jam.
- 15
Sprinkle with icing sugar on top.
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