Abstract: Brasenia schreberi is a nutrient-rich aquatic vegetables，and rich in polysaccharides and proteins.In the domestic，Brasenia schreberi is used with fresh and canned processed products.Lack of deep-processing products and less commercialized extent greatly limits Brasenia schreberi market.Development of deep processing of Brasenia schreberi food，not only can enhance consumption period and added value，but also contribute to sales expansion of Brasenia schreberi.As Brasenia schreberi main raw material，Brasenia schreberi sponge cake processing technology was studied.Best process was that： Brasenia schreberi at 95 ℃ hot water blanching 45s，and after cooling add 0.4% D-sodium erythorbate for color protection，sift the flour ，whip eggs and sugar with whisk to stiff peak，mix in the flour and shredded leaves of Brasenia schreberi，baking at 180 ℃ for 25min.Through sensory evaluation and orthogonal experiment，best formula was that： low-gluten flour 100 g，Brasenia schreberi 60 g，egg 90 g，and sugar 60 g.