Calcium is an essential mineral for the human body, although the Japanese only ingest it in a small amount. We baked butter cake samples after adding eggshell powder, which is a rich source of calcium, to rice flour. The ingredients of the cake were 100 g each of rice flour, eggs, granulated sugar and butter, and 2.8 g of baking powder, the rice flour containing 0％-8％ of eggshell powder. We observed the cut surface and measured the weight, volume, moisture content, texture and structure to examine the quality of the cakes. We also conducted a sensory evaluation of the taste. A 30-g cake with 4％ eggshell powder contained 140 mg of calcium, while an 8％ mixture contained 266 mg of calcium which is 40％ of the recommended daily dietary requirement for an adult. The batter of the cake samples containing more than 2％ of eggshell powder had a lower specific gravity, although having a higher cubic volume and specific volume than the samples containing less. The hardness and cohesiveness of the cake samples containing 2％ and 4％ of eggshell powder were low (p＜0.05), while 4％ of eggshell powder gave a well-baked cake, and 8％ was evaluated to have a good taste in the sensory test. Adding eggshell powder to the cake ingredients proved effective for increasing the calcium intake.
