Just want to know if there is any implication on the cake texture or taste ,if the eggs are beaten too much in the cake mixer?
Is it just the eggs that are going into the batter? Is it egg whites that are for leavening?
If it is just eggs you are adding to the batter..it really isn't going to make much difference unless you over beat the batter itself. Then it will become tight and make a more dense cake.
Over beating egg whites can cause the cake to be flatter and denser.