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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Toronto Pie
 Categories: Canadian, Pies
      Yield: 1 servings
 
    1/2 c  Milk; scalded, heated till        1/4 ts -Salt
           -bubbles appear around              2    Eggs
           -edges                            2/3 c  Granulated sugar
      2 tb Butter                            1/4 ts Vanilla
      1 c  Cake and pastry flour                    Raspberry jam
  1 1/4 ts Baking powder                            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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