Bella Dolce Berry Shortcake

by Beth Paiva

Ingredients
Berry Filling
2 cups assorted berries
1 cup BARGETTO Bella Dolce
1/4 cup sugar

Vanilla Chiffon Cake
1 cup sifted cake flour
3/4 cup sugar
1 tsp. baking powder
1/2 cup veggie oil
4 large eggs separated(room temperature)
1/3 cup water
1 tsp. vanilla

Directions
Berry Filling

1. In sauce pan bring the Bella Dolce and sugar to a boil. Let cool to room temperature or cooler.
2. Toss berries in Bella Dolce/sugar mixture, set aside.

Vanilla Chiffon Cake
(use an ungreased 8 or 9 in. pan with parchment lined bottom)

1. Preheat oven to 325º
2. In a bowl mix cake flour, sugar, and baking powder. set aside.
3. In a mixer beat egg yolks on high until light yellow.
4. Slowly add oil, then water, then vanilla (turn down speed as you add liquids)
5. Slowly add dry ingredients until mixed together. Set aside.
6. In a mixer beat egg whites until medium peaks.
7. Slowly fold together egg whites and egg yolks.
8. Pour into pan and bake for 20-30 minutes, when it comes out of the oven turn the cake pan upside down.
9. Once cake has cooled top with BARGETTO Bella Dolce, berries and fresh whipped cream.