In this study, to explore the use of lotus leaf powder, quality characteristics of sponge cake manufactured with differentlevels of lotus leaf power were investigated. We discovered that the pH, gravity, and cooling temperature of sponge cakeincreased as the content of lotus leaf power additive increased compared with those of the control group. Likewise, L andb levels of sponge cake increased with increasing level of lotus leaf power; 20% lotus leaf powder appeared to show thehighest L and B levels, but levels were lower than those of the control group. Sponge cake levels of hardness, springiness,and cohesiveness increased as the amount of lotus leaf powder additive increased. In sensory evaluation, overallacceptability of 5% lotus leaf powder was the highest. Thus, it is possible to develop sponge cake with improved healthorientedaspects by addition of 5% lotus leaf powder.