Abstract: The processing technology of the cake of Yunnan diaphragma juglandis was studied with the powder of diaphragma juglandis as the main supplementary material. By taking the sensory properties and texture properties of the cake as the evaluation indexes, the effects of the four factors, namely, the powder of diaphragma juglandis, white granulated sugar, milk and low-gluten flour, on the quality of the cake of diaphragma juglandis were studied by single factor experiments. Then, the orthogonal experiment of L₉(3⁴)was designed according to the result of single factor experiments to determine the best recipe for the cake of Yunnan diaphragma juglandis. The results showed that the influence degree of the four factors on the quality of the cake of diaphragma juglandis was in order as follows:white granulated sugar, the powder of Yunnan diaphragma juglandis, low-gluten flour and milk. The best recipe for the cake of Yunnan diaphragma juglandis was as follows:9.5g powder of diaphragma juglandis, 90g white granulated sugar, 50g milk, 110g low-gluten flour, 3 fresh eggs and 30g butter. The baking temperature was upper heat of 175℃ and lower heat of 170℃, while the baking time was 25 min. By using this optimal formula, the cake of Yunnan diaphragma juglandis with unique flavor could be obtained with uniform color, smooth tissue, good taste, and the sensory index and physical & chemical indexes all reaching the standard.