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?