This cake never failed me, even when i did not mixed the ingredients thoroughly and had to finish mixing right in me sheet pan! The cake turned out fluffy and delicious! The difference between my way and the original recipe is that I whip the eggs for whole 15 mins, until they are almost white and form a stable ribbon ; but I do it for all my genoises. My question is, can i use the recipe for a wedding cake? 4 layers of cake ( lets say ,I'll cut each 8" in half) with berry filling and buttercream between the cake layer? Thank you

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