Toronto pie
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Toronto pie
  Pie    Canadian  
Last updated 6/12/2012 12:52:36 AM. Recipe ID 14329. Report a problem with this recipe.
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      Title: Toronto pie
 Categories: Canadian, Pies
      Yield: 1 servings
 
    1/2 c  Milk; scalded, heated till
           -bubbles appear around
           -edges
      2 tb Butter
      1 c  Cake and pastry flour
  1 1/4 ts Baking powder
    1/4 ts -Salt
      2    Eggs
    2/3 c  Granulated sugar
    1/4 ts Vanilla
           Raspberry jam
           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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Recipe ID 14329 (Apr 03, 2005)

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