Problem to be solved: To provide a cake produced by steaming wet rice powder, improved in texture without damaging the original taste of rice, and suppressed in curing due to refrigeration storage as much as possible. [Solution] a cake dough of the present disclosure is a cake dough containing wet rice powder. The cake dough contains 60 mass percent or less of wet rice powder and 40 mass percent or more of soybean powder paste containing soybean powder and having a moisture content of approximately 60 mass percent. Selected drawing: Figure 1

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