Mass (g) Ingredients Control Additional Flour Additional Margarine Sugar 137.5 137.5 137.5 Margarine 58.9 58.9 70.7 Cake concentrate 92.0 92.0 92.0 Flour 46.6 56.0 46.6 Egg 89.1 89.1 89.1 Water 55.4 55.4 55.4

Table 1: Cake formulations used for texture profile analysis experiments.