To obtain a frozen starch cake having excellent long period preservability, distributability and hygiene without deteriorating the elastic texture and taste of the starch cake by using the aqueous dispersion of wheat starch subjected to the elusion of short chain fatty acids and amphoteric amino acids and dissociated.

This frozen starch cake or non-frozen starch cake is obtained using the aqueous dispersion (preferably set to a hydrogen ion concentration of pH 5.8 to 7.09) of wheat starch which is obtained by adding an alkali solution such as a 1-5 wt.% sodium hydroxide aqueous solution to the aqueous dispersion of wheat starch to elute and dissociate short chain fatty acids and amphoteric amino acids. The water activity AW of the aqueous dispersion of the wheat starch subjected to the elusion of the short chain fatty acids and the amphoteric amino acids and dissociated is preferably set to 0.990-0.999, and the amylose: amylopectin ratio of the raw material starch prepared in order to produce the frozen starch cake, the non-frozen starch cake, or the frozen food consisting mainly of the starch cake, is preferably 25/75-15/85.