Yummy Lemon Chiffon Cake (spongy and moist)

sift:
3/4 cup cornstarch
1 cup all purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt

6 large egg whites
3/4 cup sugar

6 large egg yolks
1/3 cup vegetable oil
1 tbsp vanilla
1/2 cup water
2 tsp lemon essence
1 tsp orange essence

1 tbsp powder sugar for decoration

1. sift all dry ingredients together. preheat oven to 325F
2. all eggs should be in room temperature and wipe dry before separating(to avoid any water dripping to egg whites).
3. make sure the mixing bowl and wire attachment are dry and grease free.
4. beat the egg whites in high speed for one minute then gradually add in the sugar beat until soft peak. transfer to a bowl , make sure it is dry. set aside then use the mixer bowl to beat the egg yolks , no need to wash.
5. beat the egg yolks and oil, add vanilla, start adding dry ingredients and water alternately, finally add the essence.
6. fold the mixture/ batter into the egg white , do not stir just gently fold the mixture together until incorporated then pour into baking pan, bake for 1 hour.
7. remove from heat and turn the cake upside down let it cool, to release the cake from the pan use a spatula or long knife and let it run through the edges.
8. to decorate you can simply sift 1 tbsp of powder sugar on top of the cake
9. you can change the flavor to mocha by adding 1-2 tbsp of instant coffee to the half cup of water that you add alternately with dry ingredients, and omit the lemon and orange essence.

note: most chiffon cake recipes use cream of tartar for egg whites, but i have tried making chiffon several times, I NEVER use cream of tartar and it turns out perfect.