Effects of sugars in batter formula and baking conditions on 5-hydroxymethylfurfural and furfural formation in sponge cake models

► We determined HMF and F concentrations of 15 cake models during baking. ► Varying content of sugars and acid influenced HMF and F formation in cakes. ► Baking temperature and time influenced HMF and F formation in cakes. ► The kinetics of HMF formation in cake models during baking was investigated. ► Regression equations of HMF formation in cake models were established.