Toronto pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Milk; scalded, heated till bubbles appear around edges |
| 2 | tablespoons | Butter |
| 1 | cup | Cake and pastry flour |
| 1¼ | teaspoon | Baking powder Salt |
| 2 | Eggs | |
| ⅔ | cup | Granulated sugar |
| ¼ | teaspoon | Vanilla |
| Raspberry jam | ||
| Icing sugar | ||
Directions
"The Home Cook Book , 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 living in Toronto, I have never heard of this cake.
Grease a 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 and then stir in hot milk mixture. Turn into prepared pan. Bake in preheated 350F oven for 30 to 35 minutes or until cake springs back when lightly touched.
Cool in pan. When almost cool, loosen edges and remove from pan.
Split into two layers, sandwich together with raspberry jam and sprinkle icing sugar on top.
MAKES: 1 CAKE Source:_The Laura Secord Canadian Cookbook_