How to get the effect of gluten in gluten free baking I've been baking gluten-free cakes and in order to get something akin to a regular cake - light instead of heavy - I've been essentially making a sponge cake by making a light meringue and folding the batter into it. This has worked very well, but it does use a lot of eggs and, of course, it does not rise.

Is there anything I can do or use to get a more glutinous-style recipe with the rising (and lower egg count!) and all?

In short: Is there a method to get a GF cake to rise and not be heavy?
According to this site I've been using (https://www.americastestkitchen.com/guides/gluten-free/troubleshooting-gluten-free-baked-goods), if your cake is too dense, try: "Reduce amount of fat, use additional liquid, use additional baking powder, use additional egg." So I would try each one of those things separately and see what gets the result you want. I've just started experimenting with gluten-free baking, hope this helps!