Citrus Chiffon Cake

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1 1/2 teaspoons baking powder

1/2 teaspoon salt

8 ounces granulated sugar (about 1 cup), divided

6 ounces sifted cake flour (about 1 3/4 cups)

1 tablespoon grated orange rind

1/2 cup fresh orange juice (about 1 orange)

1 tablespoon grated lemon rind

5 tablespoons canola oil

1 1/2 teaspoons vanilla extract

3 large egg yolks

8 large egg whites

3/4 teaspoon cream of tartar

2 teaspoons powdered sugar

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