Toronto Pie

Despite the name, Toronto Pie is actually a delicate sponge cake split horizontally and sandwiched with raspberry jam. It’s a classic Canadian variation on a Victoria sponge, and the simplicity is the whole point.

The batter relies on well-beaten eggs for its lift rather than creamed butter. Beating the eggs with sugar until very light and fluffy, then folding in cake flour and stirring in hot scalded milk with melted butter creates an exceptionally tender, fine-grained crumb. That hot milk step is what sets this apart from a basic sponge. It gelatinizes some of the starch in the flour on contact, giving the cake a softer, more velvety texture.

Split it into two layers when cool, spread raspberry jam between them, dust the top with powdered sugar, and serve. No frosting, no fuss, no decoration beyond that snowy white finish.

Pro Tips

• Beat the eggs and sugar at high speed for a full minute. The volume you build here is the only leavening besides a small amount of baking powder. Underbeatng means a flat, dense cake.
• The milk must be truly hot (scalded, with bubbles around the edges) when you stir it in. Lukewarm milk doesn’t activate the starch properly and the cake won’t be as tender.
• Fold the dry ingredients in gently. Aggressive mixing knocks out the air you just beat into the eggs.
• Use a serrated knife to split the cake into even layers. A sawing motion keeps the cut level.

Variations

• Strawberry version: Swap the raspberry jam for strawberry preserves and top with fresh sliced strawberries for a summery presentation.
• Whipped cream filling: Add a layer of freshly whipped cream alongside the jam for a richer, more celebratory version.