Washington "Pie"
Washington Pie is a delightful layered dessert featuring light sponge cake with raspberry jelly filling and a dusting of confectioners sugar, perfect for gatherings and special occasions.
Ingredients
Instructions
- Beat eggs until very light and lemon colored.
- Beat in sugar, vanilla, and salt.
- Stir in melted butter combined with scalded milk.
- Sift cake flour with baking powder and beat quickly into the egg mixture.
- Pour batter into two buttered 9-inch cake pans.
- Bake at 350°F for 25 to 30 minutes or until done.
- Cool in pans for 5 minutes.
- Turn out onto a rack and finish cooling.
- Spread raspberry jelly between the two layers.
- Sprinkle the top with confectioners sugar.
Tips & Substitutions
For a lighter texture, make sure to beat the eggs until very light and fluffy. If you need a substitute for raspberry jelly, consider using strawberry or apricot preserves. Ensure your butter is melted but not too hot when mixing with the scalded milk to prevent cooking the eggs. This recipe can also be adapted for gluten-free diets by using a gluten-free cake flour blend.
Serving Suggestions
This Washington 'Pie' is delightful on its own but can be served with fresh whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of tea or coffee, making it perfect for afternoon gatherings. For an elegant presentation, garnish with fresh raspberries or a dusting of powdered sugar.
Storage & Reheating
To store leftovers, cover the cake with plastic wrap or place it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. If you want to enjoy it warm, gently reheat individual slices in the microwave for about 10-15 seconds, or warm in an oven at low heat until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Washington "Pie" contains roughly 461 calories, with 4g protein, 105g carbohydrates, and 3g fat. It is a good source of calcium (16% of the Daily Value) and iron (15% of the Daily Value). Note that it is relatively high in sodium, at 1197mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of jelly or preserves in this recipe?
Absolutely! While raspberry jelly is traditional, you can experiment with other flavors such as strawberry, apricot, or even mixed berry preserves. Just ensure that the jelly complements the cake's flavor for the best results.
What if I don't have cake flour on hand?
If you don't have cake flour, you can make a substitute by measuring out 2 cups of all-purpose flour, then removing 4 tablespoons and replacing them with cornstarch. Sift them together to create a lighter flour that will work well in this recipe.
Can I make this cake ahead of time?
Yes, you can make the cake layers ahead of time. Bake, cool, and wrap each layer in plastic wrap, then refrigerate for up to 3 days or freeze for up to a month. Just layer with raspberry jelly and dust with powdered sugar just before serving for the best presentation.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).