Abstract:Soybean protein isolate（SPI）was used to partially replace egg white to make SPI sponge cake.Through single factor test and orthogonal test，the optimal formula of SPI in cake was determined with sensory quality score as the index，such as color，appearance，taste，and organizational structure.The results showed that the SPI sponge cake with the highest sensory quality score met the following conditions:the SPI substitution 25%，white granulated sugar addition 25%，butter addition 10.0%and whisk time 7.5 min.The sponge cake obtained was golden，uniform and shiny，with a full organizational structure，a large radian at the top and a smooth surface without burnt spots.The cake had rich flavor，appropriate sweetness，fine and loose taste without beany flavor.Under the above conditions，the sensory score of the SPI sponge cake was 96.Compared with that of traditional egg white sponge cake，the quality of the SPI sponge cake was improved in specific volume and height difference，but there was no obvious difference in sensory aspects.Texture analysis revealed that the addition of SPI would significantly reduce the hardness and stickiness of sponge cake，but had no effect on its elasticity and cohesion.And the chewiness of the SPI sponge cake was improved.