Abstract:In this study，the process parameters for making rice-steamed Chinese sponge cake with yeast-fermented rice paste were optimized using the response surface methodology with sensory evaluation as the indicator，pre-fermented rice by lactic acid bacteria as materials，and the amounts of water，sugar，and yeast powder，as well as the fermentation time and temperature of yeast as single-factor variables.The results showed that the optimal process parameters were as follows：500 g of pre-fermented rice by lactic acid bacteria，270 mL of water，49.0 g of powdered sugar，2.0 g of yeast powder，fermentation time of 2.0 h，and fermentation temperature of 35 ℃.Under this formulation，the sensory score of the rice-steamed Chinese sponge cake was 87.13.The ricesteamed Chinese sponge cake exhibited a soft and tender texture，uniform and compact internal pores，a pure color，and a mild fermented aroma.