A variety of very different formulae can give good baked products of completely different textures. The lean cake had only 4 teaspoons (1 1/3 Tablespoons) fat per cup flour, the rich pound cake had 1/2 cup (8 Tablespoons) fat per cup flour. The sponge-type cake had egg as the major structural ingredient while the lean and rich cakes were gluten-based. An egg-structure cake (such as an angel food cake) had no additional fat, but was higher in sugar than the other cakes. While each cake differs, each is a good representative of those proportions of ingredients. Overall, a balance of tenderizing ingredients, such as fat and sugar, must exist with the structural ingredients, such as gluten and egg. The liquid and dry ingredients must also be balanced.