Abstract: Effect of different processing methods and different kinds of egg on the quality of sponge cake was studied by measuring cake's specific volume, color, texture properties, and combined with the electronic nose analysis.The results showed that effect order of processing methods on cake's specific volume was bake > microwave bake > steam.Generally, effect order of different kinds of egg on cake 's specific volume was normal egg > green-eggshell egg. Different processing methods and different kinds of egg had different effects on L*value, a*value and b*value of cakes.Hardness, adhesiveness and chewiness of cakes were microwave baked > steamed > baked, springiness of cake was steamed > baked > microwave baked.Under different processing methods, hardness, adhesiveness, springiness and chewiness of green-eggshell egg produced cake and normal egg produced cake had different results.Therefore, for better use of green-eggshell egg, green-eggshell egg produced cake could be processed in combination with different processing methods or formula optimization.At the same time, high correlation was found between electronic nose data and L*value, a*value, b*value, chewiness, hardness, adhesiveness. It was feasible to evaluate the quality of cake with electronic nose.