The invention discloses a method for making a cake sponge. Conventional chemical preservative is replaced by natural lantibiotic class antimicrobial peptides, and therefore the goods shelf life of the cake sponge is prolonged to be 60 hours or longer, and on-site processing of a cake for jubilation is achieved, and the cake can be sold immediately after an order is made. The specific making method includes the steps of adding the lantibiotic class antimicrobial peptides accounting for 0.7 mg/g to 2.0 mg/g of the total weight of raw materials to ingredients of the cake sponge, adding the lantibiotic class antimicrobial peptides in the process of evenly stirring the ingredients, conducting baking according to a conventional method, and cooling and storing the cake sponge.