To provide a simple method for producing sponge cake dough that is a method for producing the sponge cake dough including adding and mixing a liquid edible oil and fat with foamed dough containing eggs and producing the sponge cake dough by which defoaming of the foamed dough containing the eggs is hardly caused when the liquid edible oil and fat is added even without using a large amount of an emulsifying agent and even without using a food raw material having a strong flavor.

The method for producing the sponge cake dough includes adding and mixing the liquid edible oil and fat with the foamed dough containing the eggs and producing the sponge cake dough. The method for producing the sponge cake dough is characterized by mixing the liquid edible oil and fat with a complex composed of at least a milk protein, a gelling agent and water and then adding the resultant mixture to the foamed dough containing the eggs.