Whipped-Cream Cakes

Preheat oven to 375 degrees with rack position in lower third of the oven. Brush 12 mini Bundt cake molds with butter and mud with flour; position apart.

In a medium bowl, walk together flour, baking powder, and salt. Sift flour mixture twice and position apart.

In the bowl of an electrical mixer fitted with the walk attachment, whip cream on low, unless refined peaks produce. Step by step amplify tempo to medium-excessive as cream thickens, and walk unless stiff peaks produce, about 3 minutes.

In a medium bowl, walk together eggs and vanilla. With the mixer on medium-excessive, step by step add egg mixture; beat unless thickened (love mayonnaise) and well mixed. Step by step add sugar, about 30 seconds.

Desire the walk attachment from the mixer. The usage of the walk attachment, gently fold half the flour mixture into the cream mixture unless flour is dissolved and well mixed. Repeat course of with closing flour mixture. The usage of a astronomical pastry receive, pipe batter into ready cake molds and crawl a diminutive metal spatula or wearisome knife via batter to prevent astronomical air bubbles from forming, warding off backside of the pan. Delicate surface evenly with a diminutive metal spatula.

Switch pans to oven and bake unless truffles springs reduction when lightly pressed with your finger and a cake tester inserted into truffles comes out shipshape, 18 to 20 minutes. Switch cake pans to a wire rack and let chilly 10 minutes; truffles will launch to shrink from aspects of pan.

Spray a wire rack with nonstick cooking spray. The usage of a metal spatula, loosen top edges of truffles and invert onto ready wire rack. Let chilly entirely. Back with whipped cream and berries, if desired.