Fresh start: Lemon Chiffon Cake

I usually can't get a nice tasting cake on my first attemp and this one it's not an exception. On my fourth attemp I finally managed to bake it right!



I got the original recipe from Happy Homebaking, but I made a few changes because I felt it was better this way. The changes were:

Instead of using 40g+40g of sugar I used 40g+20g+1 tablespoon of honey (don't you think that lemon & honey make a nice couple?).  
I didn't measure the amount of lemon juice, I simply use ALL the  juice of a medium sized lemon.  
The vegetable oil used was olive oil (it's the best you can find here, in Spain).  
The mold wasn't plain round or metalic, it's made of silicone and has a pretty flowery pattern ^^
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

    60g caster sugar

    1 tablespoon honey

    50ml vegetable oil

    50ml water

    juice of 1 medium size lemon

    zest of 1 medium size lemon



Method:

Preheat the oven at 170ºC.
Grease the bottom of the mould with butter.
Sieve flour, baking powder and salt together, set aside.
Separate egg yolks/whites.
Place egg yolks in a mixing bowl, add 20g of sugar and the honey 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).
Pour in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the water, followed by the lemon juice. Add the flour mixture and whisk until flour mixture is fully incorporated into the batter. Add in the lemon zest and mix well.
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.
Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
Pour batter into the mould. Tap the mould lightly on a table top to get rid of any trapped air bubbles in the batter.
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.
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 resulting cake was moist and had a strong lemon flavour ^^