Using the low gluten flour, Hericium erinaceus, eggs, sugar and oils as the main raw material, the single factor tests and response surface methodology were utilized to investigate the effect of sugar , eggs, Heri-cium erinaceus powder adding quantity on the sensory quality of Hericium erinaceus sponge cake. The results showed that the order of the effect of different factors on the sensory quality of Hericium erinaceus sponge cake was eggs>Hericium erinaceus powder>sugar;the optimum formula was low gluten flour 100 g, sugar 155.8 g, eggs 347.6 g, Hericium erinaceus powder 6.1 g, cake emulsifier 10 g, salad oil 20 g;verifying test indicated the sponge cake made in the best formula owned golden yellow color, soft and loose taste, smooth appearance and delicate texture whose sensory score could reach 90.7 points.%以低筋面粉、猴头菇、鸡蛋、白砂糖、油脂为主要原料，采用单因素和响应面法探讨了白砂糖、鸡蛋、猴头粉添加量对猴头菇海绵蛋糕感官品质的影响。结果表明，各因素对猴头菇海绵蛋糕感官品质影响的主次顺序为：鸡蛋＞猴头菇粉＞白砂糖；最优配方是低筋面粉100 g、白砂糖155.8 g、鸡蛋347.6 g、猴头菇粉6.1 g，蛋糕油10 g，色拉油20 g；通过验证试验，在最优配方制作的产品色泽金黄、口感柔软疏松、外形平整、组织细腻，感官评分可达90.7分。
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