Preheat the oven to 180 degrees Celsius. Prepare a round cake pan by greasing it with butter and dusting it with flour.
In a deep bowl with an electric mixer, beat the egg whites for 5 minutes. Add 1/2 cup of sugar and continue beating to stiff peaks.
In another deep bowl, mix the vegetable oil, the other 1/2 cup of sugar, and the salt. Add the egg yolks, mint, lemon juice, and lemon zest. Add the flour and beat well.
Gradually add the egg whites to the flour and oil mixture with a spatula.
Pour the batter into the baking pan and bake for 20-25 minutes or until a toothpick inserted comes out clean. Remove the cake from the oven and allow it to cool.
To make the syrup that accompanies the cake, combine the sugar, water, lemon juice, and zest in a pot.
Place the ingredients over medium heat until it boils, then reduce the heat to low and cook for 5 more minutes. Remove from heat and allow to cool before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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