---------- 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_