To obtain a new foamed cake having the characteristic taste and flavor of gluten and the taste of vegetable oil.

This fried cake contains a vegetable oil impregnated from the surface, has numerous bubbles and is composed mainly of foamed thermosetting gluten containing a sweet component and salt. The cake is expanded and cured by a frying process including a 1st step to use a mixture of gluten and wheat flour as a starting material and expand the whole material by foaming an expanding agent in a hot vegetable oil while keeping the softness of the material and a final step to cure the material to the core part. The apparatus for the production of the fried cake is provided at least with a 1st heating oil tank 1 and a final heating oil tank 3. The 1st heating oil tank 1 is provided with an upper mesh-belt conveyor 11 for transferring the material toward the outlet in a vertically tiltable manner and with a mesh-belt conveyor 10 at the bottom of the inlet-side of the tank to transfer the charged material toward the outlet.