Lemon-Mint Cake with Lemon Syrup

Preheat oven to 350°F (175°C). 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 one at a time. Add chopped mint, lemon juice and lemon zest. Add the flour and mix until just combined. Set aside.
Slowly add half 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 in the center comes out clean. Allow to cool before slicing.
For the syrup: In a small saucepan, combine the sugar, water, lemon juice, and lemon zest over medium heat. Bring to a boil, reduce heat, and simmer until the sugar has dissolved, about 5 minutes. Remove from heat and allow the syrup to cool, about 20 minutes.
To serve, spoon some of the syrup onto each plate or shallow bowl and lay a slice of cake on top. Drizzle with additional syrup and garnish with a small sprig of mint.