To provide a method of producing dough for souffle cake by which a souffle cake having a large volume and an inner phase of fine texture without sticking while being moist can be obtained and to provide the souffle cake having the characteristics.

The method for producing the dough for souffle cake includes adding 15-100 pts.mass of a complex composed of at least a milk protein, a gelling agent and water to 100 pts.mass of grain flours. The souffle cake is obtained by baking the souffle cake dough prepared by the method for producing the souffle cake dough.