Add the salt to the eggs and sugar. Beat to obtain a fluffy mixture.
Gradually add the sifted flour to which you've added the baking power and vanilla. Stir until homogeneous.
Smear a rectangular tray with a nonstick bottom with a little oil. Pour the mixture in and distribute it evenly.
Bake in a 356°F (180 °C) oven for about 15-20 min. Take the tray out of the oven and let it cool.
To make the sugar syrup, heat the water to boiling point, add the sugar, vanilla and lemon zest.
Cut the cooled revani into triangles and pour the prepared syrup over it. Once the revani cools, garnish it with the beaten cream to which you've added a little instant coffee.