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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (108g) Recipe makes 6 servings |
||
| Calories 241 | ||
| Calories from Fat 57 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.4g | 9% | |
| Saturated Fat 3.4g | 17% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 83mg | 27% | |
| Sodium 233mg | 9% | |
| Potassium 78mg | 2% | |
| Total Carbohydrate 41.4g | 13% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 22.4g | ||
| Protein 4.7g | 9% | |
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Toronto Pie
By: Chef PotPie
Jun 17, 2006
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.
SERVES 6 -8 , 1 cake
Ingredients
- 1/2 cup milk, scalded, heated till bubbles appear around edges
- 2 tablespoons butter
- 1 cup cake flour or 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
Directions
1
Preheat oven to 350 degrees Fahrenheit.2
Grease 9 inch round layer cake pan and line with wax paper.3
Combine scalded milk and butter.4
Sift or blend together flour, baking powder and salt.5
Beat 2 eggs until very light and fluffy.6
Gradually beat in granulated sugar and vanilla.7
With mixer at high speed, beat eggs and sugar for 1 minute.8
Fold in dry ingredients, then stir in hot milk mixture.9
Turn into prepared pan.10
Bake in preheated 350 degree Fahrenheit oven for 30 to 35 minutes, or until cake springs back when lightly touched.11
Cool in pan.12
When almost cool, loosen edges from pan.13
Split into 2 layers.14
Sandwich together with raspberry jam.15
Sprinkle with icing sugar on top.
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- Course > Desserts > Cakes
- Course > Desserts > Pies & Tarts > Pies
- Main Ingredient > Fruit > Berries > Raspberries
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: Xanthia
On Aug 26, 2007
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!
From: LUv 2 BaKE
On Jul 21, 2006
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! 
From: stormylee
On Jul 22, 2006
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!
From: PaulaG
On Jul 16, 2006
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!
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