Sponge birdcatcher

Preparation Preheat the oven to 180°C (350°F) and grease a 9-inch round cake pan.

Sponge cake In a mixing bowl, cream together the butter, sugar, and lemon zest until light and fluffy.

Sponge cake Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Sponge cake Sift in the flour and fold gently until just combined.

Sponge cake Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Birdcatcher sauce While the cake is baking, prepare the birdcatcher sauce.

Birdcatcher sauce In a saucepan, combine the lemon juice, sugar, and cornstarch.

Birdcatcher sauce Heat over medium heat, stirring continuously, until the mixture thickens.

Birdcatcher sauce Remove from heat and stir in the butter until melted and smooth.

Birdcatcher sauce In a separate bowl, whisk the egg yolks. Slowly pour the hot lemon mixture into the egg yolks, whisking constantly.

Birdcatcher sauce Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.

Assembly Once the cake has cooled, pour the birdcatcher sauce over the top. Serve immediately.