I do not know what your cake gel is, but if it contains lecithin, or other ingredients that impart color, that could be a cause. Of course the 14 whole eggs will make the cake very yellow. White cake is often 1/2 egg white and 1/2 whole eggs. So if you are going by egg count, then 7 whole egg plus 12 egg whites, might be a suggestion.
If you have access to bleached or chlorinated flour, it will help provide much more whiteness to the crumb. Wheat flour is naturally creamy in color.