Abstract: In order to develop a functional cake with good sensory properties, using cake special powder, ginkgo resistant starch, egg, salad oil, sugar and so on as raw materials, and taking quality score as evaluation index. The optimum formula of Ginkgo biloba resistant starch cake was optimized and its digestibility was evaluated by single factor and response surface test. The results showed that, the best formula was 100 g mixed flour of ginkgo resistant starch and cake special powder with a ratio of 15:85, whole egg liquid 185 g, salad oil 16 g, sugar 80 g, salt 5 g, baking powder 1 g, cake oil 5 g, water 30 g. Under these conditions, the skin of the cake was golden with a slight crack in appearance, the inner organization was fine, the bubble was uniform, there was no cavity block, the taste was soft, the flavor was pure, there was no granularity, and the quality score was 87.4±0.2.The in vitro hydrolysis rate of Ginkgo biloba resistant starch cake tended to be stable at 60 min, which was 62.87%±0.95%, significantly lower than that of the control group's 80.15%±1.16% (p<0.05).Ginkgo bilobaresistant starch cake would have good palatability and anti-digestion function, and a broad market prospect and application value.