Abstract: Effect of whey protein concentrate substituting for egg on the quality of the sponge cake was studied in this paper. The specific weight of the batter, the specific volume of cake, the hardness, elasticity and chewiness of cake were analyzed, and the sensory evaluation of cake was examined. The result showed that when the substitution ratio was less than 50% , the specific weight of the batter, the specific volume and the texture of cake which had been stored by sealed nitrogen package for 60d were similar to that prepared with only egg. When the substitution ratio was 50% , the sensory evaluation result of the cake was the best. It suggested that whey protein concentrate substituting for egg partially could be used to prepare sponge cake.