Abstract: Eggs are the second largest protein product in China. It contains a large number of healthy components and in eggs, egg white contains more than 80% of the protein and has the characteristics of gel, water retention, foaming and emulsification. So egg white is widely used in the production of baking products. Rice chiffon cake, a representative baking cake made from a large amount of egg white, has high nutritional value, low allergy and low calorie. To study the influence of the storage conditions of eggs on the qualities of rice chiffon cake, in this study, eggs were stored at different temperatures (4℃ and 20℃) and at different times (0, 4, 8, and 12 d), the rice was crushed with a crusher for 1 min and pass through a 120-mesh sieve, and rice chiffon cake was prepared with them. The following properties were determined, including the foaming property and foaming stability of egg whites, specific weight of cake batter, the volume, baking loss rate, color, texture and sensory characteristics, and other qualities of chiffon cake. The results showed that with the extension of storage time, the frothiness of egg white increased first and then decreased, reaching a maximum value of 205% at 4℃ for 8 d. The stability of egg white as a whole was on the rise, the maximum (68%) occurred at 4℃ for 12 d, the color of rice chiffon cake made with stored eggs became dark, the volume increased first and then decreased, the hardness and chewiness decreased, the springness, cohesiveness and resilience increased, and the sensory characteristics did not change significantly. Taken together, eggs stored at 4℃ for 8 d are best for making rice chiffon cakes. The baking loss rate of the cake made in this condition was low, the volume was large, the inner and outer color was good, the hardness was low, and the elasticity was large. Therefore, it is necessary to control the storage conditions of eggs in order to achieve product optimization and economic benefit maximization.