A 1D model for heat and mass transfer within a sponge cake batter during a baking process, based on the qualitative analysis of the transfer mechanisms reported in part 1 of this paper, is presented. With respect to previous literature reports concerning cake baking modeling, the model takes additionally into account the gas phase internal convective flux, the vapo-condensation heat flux and the batter expansion during baking, The model was used for numerical estimation of the parameters of correlations representing the thermophysical and rheological batter properties as a function of the,ater content. of the temperature and of the porosity of the batter. The simulated baking curves obtained with estimated parameters corresponded well to the experimental baking curves for a broader range of operating conditions than those used for the estimation procedure (C) 2002 Elsevier Science Ltd. All rights reserved.