Toronto Pie

Servings: 1
Ingredients:

1/2 c  Milk; scalded, heated till
-bubbles appear around
-edges
2 tb Butter
1 c  Cake and pastry flour
1 1/4 ts Baking powder
1/4 ts -Salt
2    Eggs
2/3 c  Granulated sugar
1/4 ts Vanilla
Raspberry jam
Icing sugar

‘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_

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