If you don't have cake flour,remove 2 tbsps of flour from 1 cup of all purpose flour and substitute with 2 tbsps corn flour and sieve thrice to mix well.Now  measure the required 3/4 cup from this.

Mix together the cake flour,baking soda and salt.sieve twice & set this aside.

Separate the white and yolks of eggs. Add 3/4 cup of sugar to the yolks and beat well. Add the oil,lemon juice,lemon zest,vanilla and water in that order and whisk till combined.

Now add the set aside flour to this in 2 or 3 batches.Fold in.

Now with a beater,beat the egg whites with lemon juice from 1/2 a lemon and a pinch of salt till soft peaks form.add the remaining 1 tbsps of sugar until stiff peaks form.

Gradually fold the egg whites in 3-4 batches to the batter with a spatula without knocking out the foam.

Pour this into an ungreased tube pan or a springfoam pan.If u don't have these pans then bake in a regular pan lined with parchment paper only at the bottom.

We are not greasing the pans cause chiffon cakes need some thing to cling on as they rise while baking.Bake in a preheated oven at 170 C for 30-40 minutes or until a skewer inserted in the middle comes out clean.

Once baked remove the pan and invert it over the wire rack without removing the cake from the pan. We are doing this to avoid the cake not to deflate if we cool it with right side up. Once  cooled,turn up the right side and run a knife through the sides to release it.

It's best the next day as the lemon flavors are well infused with the cake