Failed Lemon Chiffon Cake

I must admit that I'm not good in baking. Look at the recipe, I thought it would be simple. But it turns out to be not so easy at all. The cake was not fluffy and was dense, although the taste is okay. Maybe I need to substitute the flour to self raising flour next time. So, wait for the second trial of chiffon cake ya! Anyhow, here are the ingredients and method to do this cake.

Ingredients

1 cup flour
1 tsp baking powder
1/4 tsp salt

3 egg yolks
1/2 cup sugar
1/4 cup oil
1/3 cup water
1 tsp vanilla essence
grated zest of 2 lemons

3 eggs white
1/4 tsp cream of tartar

Method:
Preheat oven to 175 degree Celsius. Combine the flour, baking powder and salt. Add the water, egg yolks, oils, lemon zest and vanilla essence. Whisk the dry ingredients into the yolk mixture until it is blended and smooth. Set aside.

Beat egg whites and cream of tartar until foamy. Continue to beat the egg whites until stiff peaks form. Fold 1/3 of the beaten egg whites into the batter until blended. Then, pour in the remaining egg whites and fold gently to combine both mixture. Pour the batter into an ungreased 8" round cake pan.

Bake for about 30 minutes or until a skewer inserted comes out clean.