Preheat your oven to 170°C. Lightly butter and flour 8 individual dome-shaped molds (or a standard muffin tin if dome molds are unavailable).
2
For the sponge cake, in a large bowl, combine the Eggs, 150g Granulated sugar, 5g Lemon zest, and Salt. Whisk vigorously with an electric mixer until the mixture is very pale, thick, and has tripled in volume, forming a ribbon when lifted.
3
Gently fold in the 150g 00 flour in two additions using a spatula, being careful not to deflate the egg mixture.
