Lemon Chiffon Cake With Fresh-Fruit Compote

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1 cup sifted cake flour

1/2 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons vegetable oil

1 tablespoon grated lemon rind

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

2 large egg yolks

6 large egg whites (at room temperature)

1/4 teaspoon cream of tartar

1 cup sliced strawberries

1 cup blackberries

1/4 cup brandy

1 teaspoon granulated sugar

1 tablespoon powdered sugar

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