The acceptability of cakes containing guar was examined by sensory analysis using hedonic ‘Smiley’ charts. Three types of cake—fatless sponge (Swiss Roll), the All-in-One cake, and creamed cake (Victoria Sandwich)—were investigated. Five versions of each cake were prepared: a control containing no guar and four other cakes with guar substituting for 5, 10, 15 and 20% of the flour respectively. Cakes made with >10% guar tended to show significant falls in acceptability compared to the control cakes. However, all of the 15 products, except for the 20% guar Swiss Roll, were found to be ‘acceptable’ in that they were accorded mean hedonic scores of 5.0 or above. Overall, the Swiss Rolls were accorded appreciably lower hedonic scores than either the Victoria Sandwiches or the All-in-One cakes.