I'm leaving my job soon and it's a tradition in Germany, where I live, to bring a cake in to work on your last day. I want to make a many-layered dark chocolate cake sandwiched with boozy whipped cream. However, my kitchen is far from ideal and the oven is small with only one rack. I'll need to bake this thing one layer at a time.
So my question is, will it work if I portion out the batter into the tins and bake them one by one, or will the batter somehow get adversely affected by the standing time at room temperature? I know that baking powder starts to work as soon as you activate it with moisture, but my recipe is a flourless sponge so the only raising agents are all the air beaten into the eggs themselves.