Abstract:The effects of tamarind powder，white granulated sugar and egg addition on the sensory quality and hardness of tamarind sponge cake were investigated by single factor test and response surface method，and the preparation technology of tamarind sponge cake was optimized.The results showed that the best processing parameters were low gluten flour 100%，tamarind fruit powder 3.88%，sugar 80%，egg 261.45%，salad oil 11%and cake emulsifier 5.6%.Verifying test indicated the sponge cake made in the best formula owned golden yellow color，soft and loose taste，smooth appearance and delicate texture whose sensory score can reach 91.4 points and hardness was 440.134 g.The cake had unique flavor of tamarind fruit.