This experiment studied the producing of momordica charantia L cake. The best formulation for the momordica charantia L cake was studied through orthogonal test. The quality index was proposed.

• 对苦瓜蛋糕的制作技术进行研究,通过正交实验确定苦瓜蛋糕的最佳配方和工艺参数,并提出质量指标。