Génoise Paste, again, is often used as a case for ices, etc. For it beat half a pound of fresh butter to a cream, with the finely grated rind of a lemon, and half a pound of caster sugar, beating it well for ten minutes after the sugar has all been worked in; then add to it alternately four or five eggs, and half a pound of fine sifted flour, mixing in first an egg and then about a good tablespoonful of flour till it is all used; lastly, dust in one-eighth of an ounce of baking powder, put it into a shallow, buttered baking tin, bake about half an hour, then cut it into the shape desired, and use.