CAKES

1. Preheat oven to 375 degrees.  Set a rack in the lower third of the oven.  Brush 12 mini Bundt cake molds generously with butter and dust with cake flour.  Set aside.
2. In a medium bowl, whisk together the cake flour, baking powder, and salt.  Sift the flour mixture two more times and set aside.
3. In a small bowl or large measuring cup, use a fork and whisk together the eggs and vanilla.  Set aside.
4. In the bowl of a stand mixer fitted with the whisk attachment, whip the cold whipping cream on medium-low speed until the whipping cream starts to slightly thicken.  Gradually increase speed to medium-high and whisk until it’s thick.  Gradually add the egg mixture and mix until the mixture thickens.  Gradually add the sugar and mix to combine. 
5. Remove the whisk attachment from the mixer.  Holding the whisk attachment, gently fold half of the flour mixture into the cream mixture until the flour is just incorporated.  Repeat with the second half.
6. Using a large piping bag with a round tip, pipe the batter into the cake molds, filling them no more than 2/3 full.  Run a small knife through the batter to prevent air bubbles from forming.  Smooth the surface of the batter.
7. Bake the cakes until they spring back when lightly pressed or a toothpick test comes out clean, about 18 to 20 minutes.  Transfer the cake pans to a wire rack to cool for 10 minutes.  Slightly tap the pans if necessary to make sure cakes have loosened from the molds.  Invert cakes onto wire racks and allow them to completely cool.
8.  Serve with whipped cream and fresh fruit.
9. Store leftover cakes covered at room temperature for up to 3 days.

WHIPPED CREAM TOPPING

1. Add the whipping cream to the mixing bowl of a stand mixer fitted with the whisk attachment.  Whisk on low speed until the cream slightly thickens.  Add the powdered sugar and vanilla and whisk until the whipping cream becomes thick.  Serve immediately or refrigerate.