Lemon Sponge Cake

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For those who likes chiffon cake and has no tube pan/angel food pan, this is might be the recipe for you. It has a soft and spongy texture like chiffon cake. Wish you success for making this cake.
Lemon Sponge Cake
4 Large Egg Whites (120 grams)
1 teaspoon Vinegar
120 grams Fine Sugar
4 Large Egg Yolks (72 grams)
120 grams Plain Flour
1/2 teaspoon Salt
30 grams Oil (30 ml.)
40 grams Fresh Lemon Juice (40 ml.)
1 tablespoon Lemon Zest
Pan Size: 18 cm
Oven Temperature: 150°C for 35 minutes, 170°C for 3 minutes