Abstract: Three kinds of sugar alcohols (maltitol, xylitol and erythritol) were used to substitute for the sugar in sponge-cake at equal amount and the influences of them on the rheological, thermal and baking properties of sponge-cake batter were studied. Rotational rheometer, microphotography, differential scanning calorimetry (DSC) , colour photometer, texture analyzer and sensory evaluation were respectively used to investigate the rheological behavior, microstructure and gelatinization properties of cake batter and specific volume, color, texture and sensory attributes of cake. Results showed that maltitol decreased red (a*) and increased lightness ( L*) of cake, xylitol decreased significantly the specific gravity and hardness ( p < 0. 05) and decreased significantly the onset and peak temperature of starch gelatinization (p <0.05) , erythritol increased specific gravity significantly (p<0.05) , decreased the viscosity and gelatinization temperature of starch significantly (p<0.05) and damaged the bubbles distribution and also deteriorated the specific volume, color and sensory attributes of sponge cake (p<0.05) . According to these results from sensory evaluation, sponge cake with maltitol or xylitol was acceptable by consumer, but not for erythritol.