Abstract:The effects of the amount of sugar in black sesame powder，protein and the ratio of low gluten flour to corn starch on the comprehensive quality score of black sesame cake were studied.The Box-Behnken central composite design and the response surface methodology were applied to optimize the formula of black sesame cake.Experiments found out that the optimum formulation parameters of the product was black sesame 26 g，low gluten flour 38 g，corn starch 9 g，sugar in egg white 36 g，egg 120 g，tatar 1 g，salt 1 g，salad oil 18 g，water 32 g，sugar in egg yolk 20 g，the sensory evaluation score of black sesame cake was up to 90.89 in this formulation.The linear regression model between sensory evaluation score and texture characteristics was Y=103.064-1.96a+2.21b-2.216c-17.382d.