Effects of pre-gelatinized acetylated distarch phosphate (ADSP), sucrose fatty acid ester (SE), sodium alginate (SA) and maltose amylase on the specific volume, water activity and texture of sponge cake were studied in the paper. The results of single factor test showed that four additives could be beneficial to anti-aging of cake. ADSP and SE could improve the specific volume of cake and SA could lower the water activity effectively. Optimum formula of cake improver by orthogonal test was 0.40% pre-gelatinized ADSP, 0.15% SE,0.05% SA and 20.00mg/kg maltose amylase.The results of proof test showed that sponge cake had nice specific volume, low water activity and hardness, good elasticity, and the aging speed of cake decreased significantly.
