Final answer:
A cake made by the whisking method would be lighter, airier with a finer crumb, and would have a more delicate flavor due to less chemical leavening.
Step-by-step explanation:
The characteristics of a cake made by the whisking method would include a lighter, airier texture with a finer crumb, as a result of incorporating air into the batter during the whisking process. Due to the introduction of air, the cake tends to have a more even distribution of rise, leading to a more balanced structure. Furthermore, since the whisking method relies heavily on the mechanical incorporation of air, cakes made with this method typically require less chemical leavening, often resulting in a more delicate flavor and mouthfeel.