Lemon Chiffon Cake with Lemon Filling - Get Cracking

Ingredients

• 500 ml sifted cake and pastry flour
• 350 ml granulated sugar
• 15 ml baking powder
• 5 ml salt
• 5 eggs, separated, at room temperature
• 2 eggs, at room temperature
• 125 ml vegetable oil
• 15 ml grated lemon rind
• 30 ml fresh lemon juice
• 2 ml water
• 125 ml whipping cream (35%), divided
• 1 can (540 mL) lemon pie filling
• slivered or grated lemon rind (optional)