To provide a production method of non-waxy rice flour for sponge cake which makes the sponge cake using the rice flour melt in a mouth better when eaten.

The production method of the non-waxy rice flour for sponge cake includes subjecting the non-waxy rice flour to wet heat treatment with a temperature from 80 to 120°C for 7 to 40 minutes. The non-waxy rice flour for sponge cake and the sponge cake made with the non-waxy rice flour for sponge cake are also provided.