The study was conducted to evaluate the physicochemical and sensory characteristics of sponge cake with different amounts of ${eta}$-glucan, 2%, 4% and 6%. Addition of ${eta}$-glucan did not affect the texture property of batter in terms of springiness, cohesiveness, gumminess and hardness. The volume of the sponge cake was significantly decreased in only 6% ${eta}$-glucan added group, compared to the control. The pH, height, weight and moisture content of the cake were not significantly different between the control and ${eta}$-glucan added groups. Lightness and yellowness of the cake crust were the highest in the 4% ${eta}$-glucan group, while redness was decreased with increasing ${eta}$-glucan content. The color of the cake crumb was not significantly different between the control and ${eta}$-glucan group, and nor were the texture properties and sensory quality of the sponge cake. These study results show that the addition of ${eta}$-glucan up to 4% did not affect the quality of sponge cake.