To provide a method for production by which a lightweight steamed cake, hardly causing steaming shrinkage and good in melting in a mouth can be produced without cracking the cake itself even when a filling material, etc., are poured into the interior of the steamed cake.

This method for producing a steamed cake comprises using a cross-linked modified starch in an amount of 50-100 pts.wt. in 100 pts.wt. powder and steaming a whipped dough having an apparent specific gravity regulated to 0.25-0.5 when producing the steamed cake containing the powder, an egg and sugar as main raw materials.