Abstract: The experiment was conducted for developing a sugar-free, low-fat and low-calorie angel cake with no-eggy flavour and palatability, so as to broaden the application of mulberry and satisfy the public's demand for novel baked foods. Using single-factors and response surface experiments for optimization of the processing technology, the experiment focused on the effect of main ingredients on the sensory quality and hardness of angel cake, i.e. the amount of mulberry juice, xylitol, egg white and low gluten flour, as well as the baking temperature and time. The texture properties of mulberry sugar-free angel cake and ordinary angel cake were measured under the same storage conditions. The results showed that the optimal processing parameters were: Low gluten flour 45 g, mulberry juice 33 g, xylitol 45 g, egg white 135 g, cream of tarta 3 g, lemon juice 2 g and milk 30 g. The best baking conditions was that the surface fire was 165 ℃ and the primer fire was 150 ℃ with 35 min. Under these conditions, the sensory score of mulberry angel cake was 91.8. The experiments of the texture characteristics of the cakes showed that the addition of mulberry juice could reduce the hardness and chewiness of the cakes with better water holding capacity and softer texture, simultaneously, it could improve the cohesiveness and adhesion, so that the cakes had concentrated stoma and compact structure.