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Cakes are characterized by high levels of sugar and fat in the formula. Since they also contain relatively high levels of water, the molar sugar concentration is not high enough to prevent starch gelatinization during baking. Because of that, cakes set when baked, giving a light product. The presence of α‐crystalline emulsifiers increases the incorporation of air and the batter volume (Richardson et al. 2002). During conventional baking, cake batter undergoes structural transformations, including starch gelatinization, protein denaturation, volume increase, liberation of carbon dioxide from leavening agents, water evaporation, crust formation and non‐enzymatic browning. Sucrose regulates starch gelatinization and protein denaturation during baking, causing a shift towards higher temperature values (Kim and Walker 1992). Partial or total substitution of sucrose has been studied using sorbitol, wheat starch and inulin (Baeva et al. 2003; Rodríguez‐García et al. 2014). However, the replacement of sucrose in sponge cake batters with other water‐retaining agents may affect the physical and chemical transformations in the sponge cake system (Rodríguez‐García et al. 2014).

Rice flour, which does not contain gluten, is one of the alternatives to wheat flour in order to obtain gluten‐free cereal products. However, due to its low gas retention capacity, rice products have some quality problems such as low volume, poor texture, color and crumb structure. Gums such as xanthan, guar, κ‐carrageenan can be added to gluten‐free cake formulation in order to emulate the viscoelastic properties of glutenin. Different effects on the porosity are obtained depending on the gum type (Turabi et al. 2010).