PURPOSE: To enable a large amount of a filling to be filled with excellent texture and appearance and hardly any baking shrinkage by sandwiching a crepe dough between a baking mold and a cake dough and baking the resultant doughs.

CONSTITUTION: A sponge dough (the specific gravity thereof is normally ≤0.6; however, even a dough having 0.25-0.3 specific gravity can be used) is contained in an edible sheet (preferably crepe coating and the top edge part of the sponge dough, as necessary, is folded into the form of a corolla and baked. Fillings, such as various creams, are then filled therein to provide a puffed cake.