Olive Oil-Orange Chiffon Cake

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2 1/2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon fine salt

6 eggs, at room temperature, separated

1/4 teaspoon cream of tartar

1 cup organic white sugar

1 teaspoon vanilla extract

2 teaspoons orange-flower water

-- Finely grated zest of 2 large tangerines or oranges

1/2 cup olive oil (one pressed with lemon would be lovely)

-- Juice squeezed from the oranges + water to make 1 cup

-- Confectioners' sugar for dusting

-- Fruit and lightly sweetened whipped cream, for serving

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