Beat egg yolks, 1 cup sugar, baking powder, juice, extract, flour, and oil until well blended. Set aside
Beat egg whites and salt in large mixing bowl on high speed until peaks form. Gradually add 1/2 cup sugar (1 tablespoon at a time) beating until stiff but not dry.
Gently fold egg yolk mixture with the egg whites. Gently combine well.
Pour into an ungreased 10 inch tube pan and bake for 1 hour or until tests done. When done immediately invert pan on top of a soda bottle. Cool at least 3 hours before removing so that it will not fall. When cool, loosen edges and remove cake from pan.
Almond Chiffon Cake: Use apple juice for liquid and add 1/4 cup ground almonds to sugar-yolk mixture. Do not omit almond extract.
Chiffon Cake with Sprinkles: Add 6 tablespoons of chocolate or other sprinkles to the batter.