In general, yellow layer cakes with higher volume showed higher central loaf height and, at the same time, a higher symmetry index. This last property was mainly related to the type of baking powder used. The symmetry index is an indicator of surface contour, and high values indicate that the cake has more height in the centre than in the sides. Locust bean and xanthan gum cakes showed the higher symmetry index, three times higher than the control. Only when guar gum was present, a marked decrease in the symmetry index was observed (75% lower than control). Such a lowering of the symmetry index indicated that guar gum cake had a flatter surface. This coincides with its lower central height. Cakes with pectin had the same symmetry index than the control.