本文研究以面粉、元贞糖、魔芋粉为主要原料制作无糖魔芋保健蛋糕。通过正交试验优化最佳工艺条件为：低筋面粉100 g，鸡蛋210%，元贞糖10%，魔芋粉35%，食用调和油5%、蛋糕油2%，（添加量均为低筋面粉重量的百分比）打蛋时间12 min，200 ℃下烘烤15 min。制品表面金黄、有光泽，质地丰满、柔软、有弹性，口感松喧香甜。

This paper studies the preparation of a health cake using flour, Yuanzhen sugar and konjac powder as main raw material. The results of the orthogonal experiments showed that the optimum formula was flour 100 g, egg 210%, Yuanzhen sugar 14%, konjac flour 35%, edible oil 5% and cake oil 2% (adding the flour weight percent). And the best processing conditions were egg-whisking time 12 min, baking temparature 200 ℃ and baking time 15 min. The products showed good sensory quality.