For the chiffon cake: Preheat the oven to 325°F. Spray a baking sheet with nonstick cooking spray and line with parchment paper.
Sift together the flour and baking powder into a large mixing bowl. Add 1 cup sugar and the salt and whisk to combine.
In a separate mixing bowl, whisk together the oil, egg yolks, 1/3 cup water, almond extract and lemon zest. Make a well in the middle of the flour, add the wet mixture, and then whisk quickly until very smooth, about 1 minute.
Place the egg whites in a large mixing bowl. Using a mixer fitted with a whisk attachment, beat on medium speed until froth forms. Add the cream of tartar and beat on medium-high speed until the whites hold soft peaks. Slowly add the remaining 3 tablespoons sugar and beat on medium speed until the whites hold firm, shiny peaks.
Using a rubber spatula, scoop about 1/3 of the whites onto the batter and fold in gently to lighten the batter. Gently fold in the remaining whites just until combined.
Pour the batter into the prepared pan, smoothing the top with an offset spatula. Bake until set to the touch, 20 to 30 minutes.
For the coffee syrup: In a saucepan, add the brewed coffee and 1 cup sugar and place over medium-high heat. Bring to a boil and let cool.
For the tiramisu filling: Place the cream cheese, 3 1/4 cup heavy cream, 1 1/2 cup confectioner's sugar and vanilla extract in a large mixing bowl. Mix until well incorporated.
For the whipped cream: In a mixing bowl, whip the remaining 2 cups cream and 1 tablespoon sugar together until light and fluffy.
To assemble the cakes: Cut out individual cakes with large 3-inch cookie cutter rounds. Brush each cake layer with coffee syrup. Stack 2 to 3 cakes on top of each other and pipe tiramisu filling in between each of the layers. Garnish with a dusting of unsweetened cocoa powder and a dusting of powdered sugar, grated chocolate shavings or chocolate chips, and the sweetened whipped cream.