Prep 20 mins
Cook 35 mins
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.
- 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.
This turned out really great. I had last minute notice of company coming for dinner so I tried this great recipe. I did veganize it (soy milk, margarine, egg replacer) and it still turned out great. I'm sure that it would be even better the next day, but my guests requested to take it home they were so impressed!
This is exactly what is sounds like: a tender sponge cake with a jam filling! Tasty and lovely, I love this with my afternoon cup of coffee. For a more formal do, I would whip up some cream to add to the filling & use as frosting. Simple and so, so good! Thanks for sharing!
This cake is quick and easy and quite good! The main flavor is from the jam you use so make sure to use a favourite! I had a little trouble with the texture of the cake but it could have been my fault as I used whole wheat pastry flour as that is all I had. Thanks for the recipe! :)