Orange Chiffon Cake

I got this cake on my first attempt, but only because I used the lemon chiffon recipe I've done many times already ^^U

I made a few changes to the recipe in order to adecuate it to the orange flavour. The changes were:

1. Instead of using 40g+20g+1 tablespoon of honey I used the original 40g+40g of sugar.  
2. Instead of using all the juice of a lemon I used the juice of a half BIG orange.  
3. I added some orange wedges, completely peeled, to add some extra flavour.  

So, my recipe it's as follows:

Ingredients:

100g cake flour
1 & 1/2 teaspoons baking powder
1/2 teaspoon salt
3 egg yolks

3 egg whites
80g caster sugar
50ml vegetable oil
50ml water
juice of 1/2 big sized orange
zest of 1 big sized orange

Method:

1. Preheat the oven at 170ºC.
2. Grease the bottom of the mould with butter.
3. Sieve flour, baking powder and salt together, set aside.
4. Separate egg yolks/whites.
5. Place egg yolks in a mixing bowl, add 40g of sugar in 2 separate additions and whisk till the mixture becomes sticky and turns pale (it doesn't really matter if the wisk is manual or electric).
6. Pour in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the water, followed by the orange juice. Add the flour mixture and whisk until flour mixture is fully incorporated into the batter. Add in the orange zest and mix well.
7. In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the rest of the sugar and beat on high speed until stiff peaks form.
8. Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
9. Pour batter into the mould. Tap the mould lightly on a table top to get rid of any trapped air bubbles in the batter.
10. OPTIONAL. Peel some orange wedges and add them to the top of the batter. The wedges will start to fall slowly to the bottom but don't worry, they won't get cooked (though the'll make the botton of the chiffon look ugly -_-U).
11. Bake in the pre-heated oven at 170ºC for 45 minutes (for me this is the exact time and temperature, but it can vary from one oven to another) or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
12. Remove from the oven and let cool completely before unmould (if you're using a metal pan then you should invert it inmediatly after taking it from the oven).

The idea of adding the orange wedges resulted to be one of the best ones I've had so far ^^ The wedges were uncooked, which helped to keep the cake moist for a few days and gave a fresher taste to it. Also, I was scared of not getting enough orange flavour but my worries proved to be unnecessary, because the cake had a nice and strong flavour ^o^