Lemon Chiffon Cake Recipe with Lemon Filling

Ingredients

• 2 cups (500 mL) sifted cake and pastry flour
• 1-1/2 cups (375 mL) granulated sugar, divided
• 1 tbsp (15 mL) baking powder
• 1 tsp (5 mL) salt
• 5 eggs, separated, at room temperature
• 2 eggs, at room temperature
• 1/2 cup (125 mL) vegetable oil
• 1 tbsp (15 mL) grated lemon rind
• 2 tbsp (30 mL) fresh lemon juice
• Water
• 1/2 tsp (2 mL) cream of tartar
• 1-1/2 cups (375 mL) whipping cream (35%), divided
• 1 can (540 mL) lemon pie filling
• 2 tbsp (25 mL) sugar
• Slivered or grated lemon rind (optional)