Boiled Genoese

6 Eggs
282g Caster Sugar
250g Butter
250g Soft Flour
35g Glycerine
Grated rind of lemon / orange

Method –

1) Break eggs into bowl and warm gently
2) Heath sugar in a bowl in the oven
3) Melt the butter in a large saucepan until the water contents boils
4) Remove from the heat, stir in the flour and glycerine and beat to a smooth paste
5) Whisk eggs and sugar to a thick sponge
6) Add 1/3 of whisked egg ‘sponge’ to saucepan – fold in then transfer mix to mixer bowl. Work with hand or large whisk to blend completely – make sure roux is completely blended but do not over mix!
7) Pour the cake mixture into lined trays
8) Bake at 165 oC for 45 minutes approx.