Toronto Pie Recipes

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TORONTO PIE



Toronto Pie image

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

1/2 cup milk, scalded, heated till bubbles appear around edges
2 tablespoons butter
1 cup cake flour or 1 cup pastry flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
2 eggs
2/3 cup granulated sugar
1/4 teaspoon vanilla
raspberry jam
icing sugar

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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