Will my bizcocho dominicano cake rise?
Sorry, but no.

The baking powder aids in making the cake light, but the main "rising agent" is actually the air incorporated in the batter by patient whipping, together with the eggs. 

Now if you plan to store the batter for three days and then making up for the deflation by whipping again, you'll totally lose the fluffyness: The flour will have developed a lot of gluten during the storage time and the mixing after that time will aid in that again, resulting in a very dense cake.The rule for this kind of batter is always to mix and then bake as fast as possible.

If you can't reschedule to bake on Wednesday, you could probably bake the cake or cupcakes at a convenient earlier date, e.g. Sunday, and freeze them, then defrost either Tuesday night or Wednesday morning, decorate and serve.