Classic Chiffon Cake With Vanilla Chantilly Recipe

Name: Classic Chiffon Cake With Vanilla Chantilly Recipe
Ingredients: About 8 ounces (225g) egg white, plus or minus 1/2 ounce (15g), from 6 to 8 large eggs; 10 ounces plain or toasted sugar (about 1 1/3 cups plus 1 tablespoon; 285g); 3/4 ounce vanilla extract (about 4 1/2 teaspoons; 20g); 3/4 ounce fresh lemon juice (about 4 1/2 teaspoons; 20g); 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 2 teaspoons baking powder; About 4 ounces (115g) egg yolk, plus or minus 1/2 ounce (15g) from 6 to 8 large eggs; 4 ounces neutral oil, such as safflower (shy 1/2 cup; 115g); 6 ounces cold seltzer or club soda, not tonic water (about 3/4 cup; 170g); 9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned; 255g); 5 ounces plain or toasted sugar (shy 3/4 cup; 140g); Heaping 1/8 teaspoon (0.6 g) Diamond Crystal kosher salt, or more to taste; for table salt, use about half as much by volume or the same weight; 16 ounces heavy cream (about 2 cups; 450g); 2 1/2 teaspoons (12ml) vanilla extract; Fresh fruit, sprinkles, crystallized violets, or other garnishes, as desired