Toronto Pie

"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."
photo by Xanthia photo by Xanthia
photo by Xanthia
photo by Xanthia photo by Xanthia
photo by PaulaG photo by PaulaG
photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni photo by justcallmetoni
Ready In:
1 cake




  • 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.

Questions & Replies

Got a question? Share it with the community!


  1. 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!
  2. 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!
  3. 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! :)
  4. This is an easy dessert that would be elegant enough to serve to guests or for a quick week night dessert. I used a mixture of Splenda and granulated sugar and not having raspberry jam, I went with strawberry. Thanks for posting and for being such a Diva!
  5. Made this for breakfast this morning and it moved rather quickly. :) I used just half cup of sugar in the cake and about a cup of jam in the filling. One suggestion is to warm the jam a bit - not hot enough to be syrupy, just enough to make it spreadable without busting up the tender sponge cake. Worked rather well for me. Cooked mine 30 minutes, but would do 25 minutes next time. Delicious and versitile, this would work well with most any jam. Thanks!


One of the old time founding members of Recipezaar. I live in Port Orchard, Washington. I LOVE to cook and bake nearly everything! I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow. Oh, and I hate cilantro, too. :)
View Full Profile

Find More Recipes