INGREDIENTS
CAKE:
- butter, for greasing
- flour, for dusting
- 3 eggs, separated, at room temperature
- 1 cup sugar, divided
- 1/4 cup vegetable oil
- 1/8 teaspoon salt
- 8 mint sprigs, leaves chopped, plus more for garnish
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 cup all-purpose flour
SYRUP:
- 1 cup sugar
- 1/4 cup water
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
METHOD
FOR THE CAKE:
- Preheat oven to 350 degrees F. Butter and flour an 8-inch round cake pan.
- In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Add 1/2 cup sugar and beat until the mixture holds stiff peaks.
- In a separate large bowl, beat the vegetable oil, the remaining 1/2 cup sugar and salt. Add the egg yolks 1 at a time. Add the chopped mint, lemon juice and lemon zest. Add the flour and mix until just combined. Set aside.
- Slowly add 1/2 of the egg white mixture into the oil mixture. Using a rubber spatula, carefully fold in the remaining egg white mixture. Spread the batter into the prepared cake pan and bake for 40 to 45 minutes until a toothpick inserted into the middle of the cake comes out clean. Transfer the cake to a cutting board and allow to cool before slicing.
