LEMON OR LEMON-COCONUT CHIFFON CAKE
Substitute ½ teaspoon baking soda for baking powder, decrease water to ⅔ cup and vanilla to 1 teaspoon, and omit almond extract. Add 3 tablespoons grated lemon zest plus 2 tablespoons juice (3 lemons) along with vanilla in step 1. (For Lemon-Coconut Chiffon Cake, also add ¾ cup sweetened shredded coconut, coarsely chopped, to batter before folding in whites.)