Abstract:To improve the sensory quality and the stability of the cake during frozen storage，whey protein isolate （WPI） and egg white powder （EWP） were mixed in the ratios of 1∶0，4∶1，2∶1，1∶1，and 1∶2 （with 1∶0 as the control group）. This study measured the rheological mass properties，batter density，batter microstructure，specific volume and texture properties of cakes，as well as the microstructure，retrogradation enthalpy，starch crystallinity，and sensory evaluation of cakes during 0，15，30，45 d，and 60 d of frozen storage. The effect of composite protein powder on the batter properties and quality changes of gluten free high protein cake during frozen storage were investigated. The results indicated that the elastic modulus （G′），viscous modulus （G″） and batter density of batter were positively correlated with the addition of WPI，which increased the specific volume of cake. A high ratio of WPI contributed to lowered retrogradation enthalpy and starch crystallinity during frozen storage but generated cakes with large holes due to protein aggregation as well as increased hardness and chewiness. Consequently，the sensory evaluation decreased. The mass ratio 2∶1 of WPI and EWP could effectively alleviate the formation of large holes and the increase of cake hardness and chewiness，with protein content reaching 18.87 g/100 g. In light of the sensory characteristics and retrogradation characteristics of the cake，the mass ratio 2∶1 of WPI and EWP could contribute to higher quality stability of cake during frozen storage.