1/5 Photos of Toronto Pie
Chef PotPie's Note:
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.
My Private Note
Units: US | Metric
- 1Preheat oven to 350 degrees Fahrenheit.
- 2Grease 9 inch round layer cake pan and line with wax paper.
- 3Combine scalded milk and butter.
- 4Sift or blend together flour, baking powder and salt.
- 5Beat 2 eggs until very light and fluffy.
- 6Gradually beat in granulated sugar and vanilla.
- 7With mixer at high speed, beat eggs and sugar for 1 minute.
- 8Fold in dry ingredients, then stir in hot milk mixture.
- 9Turn into prepared pan.
- 10Bake in preheated 350 degree Fahrenheit oven for 30 to 35 minutes, or until cake springs back when lightly touched.
- 11Cool in pan.
- 12When almost cool, loosen edges from pan.
- 13Split into 2 layers.
- 14Sandwich together with raspberry jam.
- 15Sprinkle with icing sugar on top.
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Nutritional Facts for Toronto Pie
Serving Size: 1 (81 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 241.1
- Calories from Fat 57
- Total Fat 6.4 g
- Saturated Fat 3.4 g
- Cholesterol 83.5 mg
- Sodium 233.5 mg
- Total Carbohydrate 41.3 g
- Dietary Fiber 0.3 g
- Sugars 22.4 g
- Protein 4.6 g