Designed Sheet Cake – Master Guide
In October of 2022 I made my first designed sheet cake and was FLOORED when all of you lovely people became just as obsessed with them as I was. Since then I’ve received SO many questions about this recipe and the process. This Master Guide is going to take you through every step of the process and clear up many of the frequently asked questions. I believe in every one of you who wants to make this on your own – no crazy artistic ability needed. Just patience and care.
Designed Sheet Cake Ingredients
Many of my comments were people absolutely losing their minds over the fact that this recipe contains 12 eggs. This cake resembles a sponge cake. The egg yolks keep it rich and lock in the moisture while the egg whites, which are whipped to reach stiff peaks, add the most fluffy and airy texture. By the end you’re left with a deliciously textured cake.
This cake is not extremely sweet. Don’t get me wrong, it’s sweet but in a subtle and balanced way. To amp up the flavor for all the sweet tooth’s out there, try adding in 1-2 additional Tablespoons of confectioner’s sugar in the whipped cream filling. Or add layers of fresh strawberries, nutella spread, cinnamon sugar – go crazy! Of course, the original recipe as it is, is so delicious.
Another ingredient that seemed to make a lot of heads spin was the vinegar added to the egg whites. Don’t worry, the 1 teaspoon of egg whites is not nearly enough to add a vinegar flavor in this cake. It does however, help keep our egg whites stiff and fluffy.
Drawing The Sheet Cake Design
I’ve never loved the term “baking is a science”. While yes, certain amounts of certain ingredients are pretty crucial to flavor and outcomes, I think it deters people away from baking too often when they think “Oh I couldn’t do that, this looks to complex”. Baking is such a joy. And it’s such a joy for me to be able to share my recipes and advice with you all.
This goes for the initial designing process of the cake as well. You don’t need your art hung in a museum to make this cake. If you follow these steps then you’ll be set up for success. Start by using an edible marker to trace 3 pieces of parchment paper to fit a 13″ by 9″ (1/4 sheet pan or cookie sheet) perfectly. Cut out the parchment paper around the traced lines then place it into the cookie sheet to make sure it fits in nice and snug.
You can see below that I created an image on my iPad then traced it onto my parchment paper. Look up and find a design that you want to use then trace it onto one sheet of parchment paper. You don’t need an iPad to do this. You can also print out the image you want to use and trace it the same way. Be cautious and aware when choosing a design that may be copyrighted, I drew the piece of cake on my iPad using procreate. The other two pieces of parchment paper can be left blank.
Preparing The Eggs
The first step in the baking process is to separate the 12 egg yolks from the whites. Be careful not to get any yolk into the white, as this could cause the egg whites to not stiff up the way we want them too.
Sifting In Dry Ingredients
While mixing the first half of the batter, the egg yolk mixture, you’ll notice that the batter becomes bvry thick after sifting in the dry ingredients. This is totally normal. Don’t panic. Simply use a whisk to mix this matter to get out any lumps.
Make Sure To Get Those Stiff Peaks!
Whenever I whip egg whites to stiff peaks I think of the Grinch’s cave on the top of the snowy hill. Basically, you want egg whites to be stiff enough to hold their own when you lift the whisk upside down. It should resemble the grinch’s house on the hill. See the image below to see what I mean 🙂
This is a super important step. The stiff egg whites are going to be the bulk of what makes this cake batter fluffy and thick enough to be able to pipe designs without the batter being to thin and just spreading. As long as they’ve reached stiff peaks, you’re a-okay.
GENTLY Fold In The Egg Whites
For those of you who watch Schitt’s Creek, I hope you’re smiling thinking about Moira and David trying to fold in broken cheese. If you’re not a fan or are unfamiliar with the show, let’s move on 🙂
This is arguably the MOST important part of the whole process. Don’t be intimidated, you’ve come this far in the recipe, you got this! Add the egg whites to the original egg yolk batter. Gently fold in the egg whites until they are evenly distributed in to the batter. It’s okay if there are still a few streaks in the batter. In fact, it’s better to under mix the batter and keep that fluffy, thick texture. Over mixing will cause the egg whites to deflate and make the batter thin and runny.
Coloring The Cake Batter
I use Americolor Food Gel anytime I need to color batter, icing, buttercream etc. It works amazing, a little goes a long way for bright, vibrant colors. A lot of people wondered how I actually create the design. Many thought that it was icing or colored candy melts. To make the designs we are simply coloring small amounts of the cake batter. You only need a small amount of each color but this all depends on the design that you are making so use your best judgement.
I use tipless piping bags for most of my recipes. They are thin, don’t require a metal tip, and can be knotted at the top so you don’t have to worry about batter spilling out while trying to make your designs. You can find them here.
Piping Your Design Outlines
Now that we’ve made the batter, colored it, placed it into piping bags and are ready to get piping, it’s important to get comfortable and be prepared. Have a paper towel next to you in case you need to clean up a spot of batter that dripped unintentionally, a pair scissors to cut the tip off of each piping bag, and good lighting to be able to see the image you traced earlier.
If you’re design includes words, be sure to place the image on facing down so the letters don’t come out backwards! For this cake design, I really wanted the cake to mirror so I placed the image traced side down. You can make the call for how you’d like your design to come out.
Finishing Piping Your Designs
As you can see in the image above, I started by outlining my design in black. Next I added on my sprinkle designs, then filled in every spot that needed color. Make sure to pipe in layers, for example if I piped the sprinkles on top of the batter, you wouldn’t see them once the cake was flipped over.
Adding The Top Layer Of Batter
Once your designs are completely finished, place the cookie sheet in the freezer fro 5-8 minutes to set the designs in place nicely before adding the batter on top. This will ensure that the designs don’t smudge.
Revealing Your Beautiful Design!
Right when the cake comes out of the oven, flip the pan onto parchment paper. The design will be facing up. While the cake is still hot, peel off the parchment paper to reveal your beautiful design. My hope is that all of you feel so proud and excited during that moment!
The leftover batter is used to create two more layers of cake in the same size pan, however, these two layers don’t need to be assembled as carefully since they don’t need designs.
Layering The Sheet Cake With Filling
Use the two sheets of cake that are not designed as the bottom and middle layer of this cake. Between each layer of cake is a fluffy and delicious whipped cream. BE sure that your cakes are 100% cooled before assembling.
Your Finished Designed Sheet Cake
Place the beautiful, designed layer of cake on top. While you’re at it, do a little dance cause these cakes are GORGEOUS and you just created it yourself. Trim off the edges of your cake for a more finished look. Slice into squares and enjoy your masterpiece 🙂
Alternative Options
If you don’t have a 1/4 sheet pan (13″ by 9″) you can create a standard size cookie sheet cake made of two layers instead of three. So instead, the bottom layer of cake would be the undesigned sheet, whipped cream on top, then topped with the designed sheet cake. Just be aware that this final outcome would be a bit thinner.
Whipped Cream Filling
I used my traditional Whipped Cream recipe and added sprinkles in it to emphasize the birthday theme of this cake but you can of course skip the sprinkles and enjoy the recipe by itself. The recipe is down below but you can also find it here.
Easier Than You Think
I think that this recipe looks more intimidating than it is. I have so much faith in all of you to create this on your own. I hope that this guide helps answer your questions or concerns and that you go into this recipe with excitement and confidence. You better HAVE YOUR CAKE AND EAT IT TOO.
Storing Your Designed Sheet Cake
This sheet cake has no outer layer of frosting to keep the designed sheet cake from drying out, so it’s undoubtably best served fresh. If you’re making this ahead of time be sure to wrap the cake in plastic wrap to give it that outer layer & store in the fridge.
Designed Sheet Cakes – Master Guide
8-10
servings8
minutes2
hoursKeep the screen of your device on.
Ingredients
12 egg yolks
1/2 cup sugar (for yolk batter)
1/2 cup vegetable oil
1/2 cup whole milk
4 tsp. vanilla extract
2 cup all-purpose flour
1/4 cup cornstarch
1 tsp. white vinegar
12 egg whites
1/2 cup sugar (for egg whites)
food dye
- Whipped Cream
2 cup heavy whipping cream
5 Tbsp. confectioners sugar
dash of salt
2 tsp. vanilla
1/4 cup sprinkles (optional)
Directions
- Use an edible marker to trace and cut parchment paper to fit your pan perfectly. We are using a 13″ by 9″ cookie sheet. Once the parchment paper is fit to the cookie sheet, trace the design that you want onto the prepared parchment paper using an edible marker.
- Preheat the oven to 375 degrees and grease a 13″ by 9″ cookie sheet with cooking spray and line with parchment paper. This makes three layers of sponge cake. You can also just use a standard size cookie sheet, note that using a standard size cookie sheet will only make two layers instead of three.
- Separate the egg whites from egg yolks. We are using every part of the egg in this recipe so hang onto both. Place the egg whites in a large bowl and the egg yolks into an even larger bowl. Set the egg whites aside, we will need them later.
- Whisk together the egg yolks, sugar, vegetable oil, milk, and vanilla until smooth.
- Sift the flour and cornstarch to the egg yolk mixture. Whisk until the batter is nice and smooth. The batter will be thick. Set aside.
- In the bowl of a stand mixer fit with a whisk attachment, whisk the egg whites from earlier until frothy. Slowly add in the sugar and vinegar to the egg whites.
- Whisk the egg whites until stiff peaks form. This is very important. Stiff peaks should be able to stand up straight when the whisk is lifted.
- Add the egg whites to the egg yolk mixture. Gently fold in the egg whites. Be careful not to over mix the batter. Over mixing will deflate the egg whites and make the batter, thin and runny. Mix until the egg whites are evenly distributed and the batter has few streaks.
- Use small bowls to dye each color that you will need to make your design. Scoop a bit of the batter at a time into these small bowls to make every color you need. Place each color into a piping bag.
- Pipe the design with your desired colors. Do your best to trace the design that you created earlier with your piping bag.
- Once you have the the design finished, go ahead and freeze for 5-8 minutes so it sets and is nice and firm.
- Pipe the original, uncolored batter on top of the frozen design.
- Bake for 8-9 minutes or until golden brown on the edges.
- As soon as the cake comes out of the oven, flip the pan onto parchment paper. The design will be facing up. While the cake is still hot, peel off the parchment paper to reveal the beautiful design. Bake the remaining batter into the same size cookie sheet. The other layers do not need designs since they will be hidden in the layers. They will bake the same way, in a greased cookie sheet for 8-9 minutes. Let the cakes cool completely before assembling.
- To make the Whipped Cream, in the bowl of a stand mixer fit with the whisk attachment, whisk the cream, sugar and vanilla until stiff peaks have formed and you have reached a whipped cream consistency. Fold in sprinkles, this is optional.
- Once the cakes have cooled, layer the cakes with evenly spread whipped cream between each layer. Use the designed sheet cake as the top layer.
- Feel free to trim the sides to clean it up a bit if you wish to give the cake a more complete look.
- Enjoy!
Equipment
9 x 13 Quarter Sheet Pan
Did you make this recipe?
Tag @thesqueakymixer on Instagram! I love to see what you all create.
Thanks for recipe and tip. I am verry Happy that I find you
Thank you so much!! 🙂
So excited to try this! If I make 2 12×18 pans and cover the whole cake in a stabilized whipped cream will it still dry out in the fridge boxed up?
Hi there! I recommend using a plastic wrap to really seal in the moisture for your cake. It also depends on how long you plan on storing the cake in the fridge. I always recommend making the cake as close to the time of serving as possible which I understand can be tough so just do the best you can and be sure to seal the cake to the best of your ability and store in the fridge.
Hello! Have you ever made this with a milk substitute? We were so excited to try this for the holidays, but our littlest one is having trouble with milk protein.
Hi there! I have not tried this recipe with a milk substitute. I will add this to my list of recipes to test out. If you are wanting to make it asap I would suggest using almond or oat milk as a replacement but i cannot guarantee the results will be the exact same as I have not testing this out yet. Thank you!!
How do you make your cake batter white? I only have the primary colors and was wondering what you use for that color mixing. Excited to try this!
Hi there! I just white Americolo Food Gel 🙂 You can find it on Amazon here, https://www.amazon.com/dp/B000MSZTQA?linkCode=ssc&tag=onamzthesquea-20&creativeASIN=B000MSZTQA&asc_item-id=amzn1.ideas.16AALAF2TZ1E8&ref_=aip_sf_list_spv_ofs_mixed_d_asin
Hi! Quick question. How long can this cake be stored? I have a party next weekend and wanted to go ahead and give this cake a shot. If it turns out right for me, can I wrap it tightly and freeze the layers until I am ready for it? Then add the fillling once thawed? I hope that makes sense. Thank you!
Hi there! This cake is best enjoyed right away and since it is a sponge cake without frosting surrounding the whole cake, it can dry out. While storing it wrapped in plastic wrap will preserve the texture and moisture, I would do my best to bake the cake as close as possible to the day of your event. I think that wrapping and freezing them will work well but i have not tested this out yet for a week prior before serving however it is the best way to preserve the cake. Please let me know if you have any other questions 🙂
Is the image supposed to be reversed before piping?
Only if you are piping letters – this way they come out “mirrored” and facing the correct way 🙂 Otherwise it’s totally up to you if you want to place the parchment right side up or face down.
Hi 👋🏼 okay so I made the pumpkin roll and it was good. But I have a quick question. While I pipe my design should I put my uncolored batter in the fridge? Or will it be fine out. It took me quite awhile to pipe. Lol I picked a busy design.
Hi there – I’m so happy to hear that your cake came out well 🙂 I’ve piped designs that have taken a long time before and always leave my batter out. As long as the batter is not out for a super long period of time (hours). The only issue with leaving the batter out too long is that you risk the batter deflating while piping an intricate design. I try to work as fast as possible to avoid that issue. I hope this helps!!
Hi Madison!
Thank you for sharing your wonderful and delicious recipes with us. Most are family friendly, providing all involved with a delightful experience.
For the designed sheet cake, how do you keep the bottom, that eventually becomes the top, from browning?
Hi there – thank you so much 🙂 The designed sheet cakes only bake for 8-9 minutes so it does not give them very much time to begin to brown. I’ve never had a designed sheet cake brown on the sruface, only very slightly turn a golden brown along the edges. To take an extra precaution, you can adjust the setting of your oven rack to be a bit higher so the cake isn’t so close to the bottom of the oven or where the heat comes from (might depend on your oven too). I hope this helps!!
Hello! So I was super excited for this cake and the design! I tried to make a Turkey design for Canadian Thanksgiving. 🦃
I am not sure what happened but the design didn’t turn out the way I wanted once I peeled it away from the pan. Was I suppose to spray both sides of the parchment paper on the baking tray? I put it in the freezer for 10 mins too to solidify before I added the regular batter. Trial and error I guess. I’ll try again next time! Everything else turned out great except the design itself. 😅😭
Hi there – I am so sorry that this happened. Did you peel the parchment off of the cake as soon as it came out of the oven? This is extremely important. It is not necessary to spray both sides of the parchment paper. How thin were your designs piped? I’m wondering if there wasn’t enough batter for the designs to show up. This recipe is no easy feat. I hope you have success next time. Please let me know if there is anything else I can help you with.
Hi! I tried this recipe but I can’t get my egg whites to stiffen. How long and what speed should I be mixing them on?
Hi there – I’m sorry to hear that. A common reason for egg whites not whipping up to stiff peaks is any oil residue or egg yolk in the bowl. Be sure that the bowl you’re using is clean and dry. Also make sure that when you are separating the egg whites and yolks that no yolk pieces end up with the whites. Egg whites should stiffen after around 7-9 minutes. This is done at high speed. I hope this helps and good luck!! 🙂
Ciao ! (Sorry for my English) I make cake design , but for those who don’t like sugar paste, I would like to propose this type of cake! I have no problems with the drawing. But once cooked the cake is really very sticky!! very good freshly made but rubbery the next day and I don’t know what I’m doing wrong! I live in Switzerland and we use grams, but I got some cups to follow the recipe. I use 00 white flour. We don’t have one specifically for cakes. thank you very much for helping !
Hi there! If the cake is being made ahead of time then it should be wrapped in plastic wrap to prevent the cake from drying out or the texture altering too much. I use all-purpose flour which is very different from 00 flour. 00 flour is low in protein where all-purpose flour is not. This is what is causing the texture of your cake to turn rubbery. I recommend trying to order all-purpose flour online for the best results! I hope this helps and I appreciate your review. Thank you!
So cute!Thank you so much! I did a chocolate buttercream frosting with it and it was so good!
That makes me so happy and that sounds amazing!! 🙂
I did it!!! I wish I could post a picture! The only thing I forgot about was making my numbers backwards so they showed up regularly when I flipped the cake out.
I did the same thing for a paid promotion one day, had me so stressed lol! But that makes me so happy you were able to do it <3 It's not easy! Kudos to you!
Question, I’m baking a birthday cake & I really want to try this but I’ve never had sponge cake I don’t think. At least I haven’t heard it called that. Could we 1/4th the recipe and use the batter for designs but pipe our own batter overtop? Just curious!
Hi there! I have never tested the designs with regular cake batter so I don’t know how the results would turn out. I recommend using the full recipe. This cake is every light and airy and allows you to easily stack the cakes as well as provide a stable and fluffy background for your designs to come out perfectly as you piped them. This Sponge cake is light, airy, not too sweet, vanilla forward and pairs perfectly with whipped cream : )
Hi there! How do you keep your cake batter from getting too runny? I tried this recipe and it wasn’t too difficult but I feel like once I added in the dye that it got too runny to do any outlines ☹️
Hi there! I am sorry to hear that you had trouble with coloring the batter! I recommend using gel food dye. If you used liquid food dye, that can be why it altered the consistency of the batter. I also recommend slowly folding the dye into the batter and mix as little as possible. Over mixing the dye into the batter will deflate the overall batter (the whipped egg whites mostly) and make for a runny batter. I hope this helps!! Please let me know if you have any more questions – I want you to have the most success with this recipe and I believe in you! 🙂
Hi!
My batter part (before adding the egg whites) came out almost doughy? What am I doing wrong? I made it all the way through anyway and it cooked perfectly fine but did not taste good at all lol it was eggy (if that makes sense). Thanks!
Any tips or tricks to how I can fix this? Want to try again for my birthday! Thanks!
Hi there! I’m sorry for the late response – The egg yolk mixture batter is supposed to be very thick before folding in the egg whites so that is totally normal. If it was too thick to mix then I’m wondering if it was over-mixed? Over mixing anything with flour will activate more gluten in the flour and cause the mixture to become thicker and more dense. This could have also contributed to the flavor not being quite right. It’s also important that the egg whites were whipped to reach stiff peaks. The cake should taste light, fluffy, and delicious in the end. I hope this is helpful. Please let me know if there is anything else I can help you with!! Thank you so much!
Is there any reason why this wouldn’t work with gluten-free flour? I’d love to design a cake like this for my daughter’s 7th birthday. She was recently diagnosed with Celiac Disease so wanting to try something new and special for her! Thank you in advance 😁
Hi there! I have not tried this recipe with gluten free flour but I am confident that replacing the all-purpose flour with all-purpose Gluten Free flour should work perfectly fine 🙂 I will give this version a go within the next week or so and hopefully get back to you asap with results!!
Are you doubling/tripling/quadrupling this recipe to make it a layer cake, or is the recipe enough to make the layers?
Hi there! This recipe makes three layers of cake. In step 2 you can see that I recommend a 13″x9″ cookie sheet for three layers of cake 🙂
Hi,
Is the batter only enough for one sheet cake? If so, are you tripling or quadrupling the recipe to get the extra layers?
Hi!
I wanna try to make this for my husband’s Birthday and was wondering if there is anyway to add different flavors to the cake. Like for example Cinnamon, chocolate or carrot? Are there any that you might think will work. How would you add the flavor? Extract?
Hi there! I recommend using a different extract instead of vanilla to achieve new flavors as well as incorporating new flavors into the whipped cream filling! For example, you can replace the vanilla extract for strawberry extract then add fresh strawberries in the layers on top of the whipped cream! 🙂 I hope this helps!
Is there a way to fix the batter if it becomes to deflated and runny if it took you a little too long to get the design piped?
I recommend gently folding the batter to even out any deflated parts. It’s best to work faster than not but the cake should still bake nice and fluffy even if the batter deflated a little. 🙂 I hope this helps
Hello
I have a few questions about your master class recipe. (the cake with cake drawing on it)
I live in Denmark so I need to translate something about the recipe.
The whole recipe with 12 eggs, is that enough for all 3 layers, including the one to be dyed?
The 375 degrees is that fahrenheit? We use Celsius here.
And what type of oven should it be baked in, hot air or conventional on top (top and bottom heating)
I really hope you can help me as I really want to try baking this cake for my daughter’s birthday.
With best regards
Michella
Hi there!! Yes, the whole recipe (all 12 eggs included) makes enough for three layers of cake 🙂 Yes, 375 degrees Fahrenheit. I use an electric, non conventional oven. I bake the cake on the middle rack in the oven. Please let me know if there is anything else I can help out with! Thank you so much!
Can you put it in the fridge for the next day or will it become bad?
You can absolutely store the finished cake in the fridge overnight just be sure to cover it with plastic wrap so it doesn’t dry out 🙂
Hi I was wondering how you got the batter as white as it is inside the cake design
Hi there! I use Americolor White Food Gel and it works wonders! 🙂
Hi ! Love your designs, so creative 🤩
My first attempt was a disaster, the drawings stayed stuck to the parchment paper when I removed it Any idea what I did wrong? Thank you ☺️
Hi there! I apologize for the late response to your comment! Did you peel the parchment paper off of the cake right when it came out of the oven? Doing this while the cake is still hot out of the pan will prevent the parchment and cake from releasing too much moisture causing it to stick to the parchment paper.
If this wasn’t the case for you, you can try very lightly greasing the parchment paper before piping on your designs. I use Americolor Food Gel and have always had luck with this brand in all areas of baking but especially with these designed sheet cakes 🙂 I hope this helps! Thank you so much!
Can you use store bought cake mix ?
I don’t recommend using store bought mix since it tends to be a lot thinner. Thinner bater won’t be able to pipe designs. Since this is a spongecake the batter is thicker and also fluffs up so much in the oven from the whipped egg whites 🙂
Hi! So glad to have a guide to making these. I can’t wait to try! My question is… can these be turned into a Roll Cake instead of a sheet cake? It looks thin enough and like it might roll into one well.
Hi there! You absolutely can but I recommend using my Swiss Roll Recipe here; https://thesqueakymixer.com/designed-swiss-roll/
It is the same recipe just cut in half, perfect for a Swiss Roll 🙂
Hi, my name is Cynthia, first,.. super cute these cakes with the designs, love, love, love them!!…second, was wondering if you could half the ingredients to make a smaller sheet cake size , thank you in advance and God bless
Hi Cynthia – thank you so much for your kind comment! 🙂 You can absolutely half the recipe for a smaller outcome. You can view my Swiss Roll Recipe here which is this recipe in half 🙂 https://thesqueakymixer.com/designed-swiss-roll/
Can I add baking powder?
Hi there! I don’t recommend adding baking powder to this recipe. It does not need it 🙂
Hiiiii! I love this recipe and idea, how do you get the white color batter?
Hi there! I use white Americolor white food gel 🙂 It works amazing – a little goes a long way!
Hello I have a question 🙋♀️.. my stove only has heat on the bottom …should I put it away on the top racks? Thank you for reply me. Best regards
Hi Hilda!! Yes – I grease the tray then place the parchment paper on top. This helps prevent the cake sticking and also helps keep the parchment secured to the cookie sheet to it doesn’t move around while piping or pouring the batter on the cookie sheet! I hope this helps 🙂
Thank you so much you’re lovely.
Question. Do you think this work on a 15×10 sheet with two layers vs by the 13×9 with three layers? I want to make this but I need to feed 15 people. Any suggestions?
The cake came out great, but the bottom was browned in most areas so you couldn’t really see the design 😭 In parts where the parchment had a bit of the thin layer stuck, it looks great!!
And tips on how to avoid the browning of the cake??
Hi! I’m sorry to hear that the bottom was browned – I totally understand how frustrating it can be especially when you put all the time and ingredients into a dessert. I hope that I can help as much as possible – I have a few ideas.
Was the cake baked on a low rack in the oven? Perhaps it browed too fast from the heat coming from the bottom of the oven? The cake only bakes for 8-9 minutes so it doesn’t leave very much time for browning. Another thought, was the batter on top of the design distributed evenly? Maybe the cake browned in certain areas because it was thinner than the sections that didn’t brown? Lastly, did you remove the cake from the pan and peel off the parchment paper immediately after coming out of the oven? This is important to prevent over baking and to prevent the design from sticking to the parchment paper.
Please feel free to reach out to me at maddison@thesqueakymixer.com for additional questions & advice. I promise I test every recipe multiple times before posting and I want the most successful results for everyone and this is a difficult recipe/ process to kudos to you!!
If you don’t have a standing mixer can you use a regular electric mixer?
For sure! You can use an electric mixer to whip up the egg whites & to make the whipped cream it just may take an additional minute or two. I’ve used my electric mixer many times for this recipe!
Is there any way to make this with less eggs?
For this specific recipe, no. It is a sponge cake so it’s supposed to have a lot of eggs to incorporate the rich flavor and fluffy texture!
Is there a way to make this with box cake? What can I add some flour to thicken it?
Hi JoAnna! I’ve never tried this with cake box mix but I assume this batter coloring method would not work with it. This batter is very airy & spongey as apposed to a more dense, cakey box mix.