To obtain a composition for cakes which is obtained by adding egg white powder and a specific amino acid to grain powder consisting essentially of wheat flour, is excellent in the machine resistance and the workability of dough, is large in volume and gives high-quality cakes without sinking after baking.

The grain powder consisting essentially of wheat flour (A) is mixed with the egg white powder (B) and amino acid (C) selected from among glutamic acid, aspartic acid, glutamine, asparagine, glycine, alanine, valine, leucine, isoleucine, serine, threonine, cystine, methionine, phenylalanine, tryptophan and thyrosine. The component B is desirably obtained by freeze-drying or spray-drying the egg white of chicken to make more than 80% by weight egg white percentage of content. The component C is desirably glycine or alanine in order to prevent sinking after baking, etc. In addition it is desirable to blend the component B by 1 to 7% and the component C by 0.05 to 0.5% with respect to the component A of 100% (by weight).