Toronto Pie Food
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.
Provided by Chef PotPie
Categories Pie
Time 55m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease 9 inch round layer cake pan and line with wax paper.
- Combine scalded milk and butter.
- Sift or blend together flour, baking powder and salt.
- Beat 2 eggs until very light and fluffy.
- Gradually beat in granulated sugar and vanilla.
- With mixer at high speed, beat eggs and sugar for 1 minute.
- Fold in dry ingredients, then stir in hot milk mixture.
- Turn into prepared pan.
- Bake in preheated 350 degree Fahrenheit oven for 30 to 35 minutes, or until cake springs back when lightly touched.
- Cool in pan.
- When almost cool, loosen edges from pan.
- Split into 2 layers.
- Sandwich together with raspberry jam.
- Sprinkle with icing sugar on top.
Nutrition Facts : Calories 241.1, Fat 6.4, SaturatedFat 3.4, Cholesterol 83.5, Sodium 233.6, Carbohydrate 41.4, Fiber 0.4, Sugar 22.4, Protein 4.7
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