How does xanthan gum contribute to a gluten-free Victoria sponge and what happens if I don't use it?

Xanthan gum acts as a binder and stabilizer in gluten-free baking, mimicking the elasticity and structure that gluten provides. Without it, the sponge will likely be more crumbly and less cohesive, potentially collapsing during baking or being difficult to handle. It helps trap air bubbles, leading to a lighter texture.