To prepare a baked cake, which is smoothly melted in the mouth and has a crisp feel to eat, by performing the enzymatic treatment of non- backed dough with phospholipase A2 while mixing oils and fats in which the SFC at fixed temperature is less than a fixed ratio.

For example, while using margarine of 15g having the SFC at 10°C of 20% as mixing oils and fats, the phospholipase A2 (10000 unit/ml derived from the pancreas of pig) on the market as an enzyme is added in an amount of 0.015ml, namely, 150 units to 100g of wheat flour, 3g of sugar, 1.5g of isomerized sugar, 0.7g of table salt, 3g of yeast and 27g of water. Then, this mixture is fermented at 30°C for 4 hours, molded later and baked after alkali treatment while applying 1.5% sodium carbonate liquid at ordinary temperature, thus the objective baked cake can be provided.