The quality characteristics of sponge cake with added ${eta}-glucan$(2, 4 and 6%) were evaluated. Rapid decreases in moisture content in the sponge cake were observed during storage($20^{circ}C$, 70% relative humidity) in control and 2% ${eta}-glucan$ cakes by day 3 of storage, while the moisture content in the 4% and 6% ${eta}-glucan-added$ sponge cake slowly decreased until day 12 of storage. During storage, hardness was much lower in groups with added ${eta}-glucan$ than in control. On day 1 L, a and b values of both crust and crumb of sponge cake with added ${eta}-glucan$ were not significantly different from control, although the a and b values decreased significantly with storage days. Sensory test revealed that the scores for over-all acceptability were much higher in sponge cake with added ${eta}-glucan$, and the same results were obtained on day 5. Based on these results, ${eta}-glucan$ addition maintained moisture content and had an overall good effect on sponge cake.