Abstract:On the basis of the traditional chiffon cake production，the production process and formula of chiffon cake with Brasenia schreberi was studied.Low-gluten flour，water shield juice，fresh eggs，sugar and soybean oil were used as the main raw materials.Through sensory evaluation，the single factor analysis of the amount of sugar，shield juice，soybean oil and baking time was carried out to explore the influence of various factors on product quality.Furthermore，through orthogonal experiments，the best formula for water shield chiffon cake roll was as follows：low-gluten flour 40 g，fresh eggs 220 g，sugar 34 g，water shield juice 34 g，and soybean oil 36 g.The baking time was 15.5 minutes.The cake produced by this formula had a complete shape，uniform color，moderate sweetness，delicate taste and a gelatin texture from water shield.