Abstract: This study compared hen, duck and ostrich eggs on the physicochemical characteristics of sponge cakes. Hen egg white exhibited a higher overrun and foam stability. The sponge cakes elaborated with hen eggs provided softer texture, higher volume and higher overall acceptability, despite duck egg white had higher foam stability than that of ostrich egg white, whereas duck egg gave harder cake texture than that of ostrich. Sponge cakes made from hen and ostrich eggs had higher L value, while cakes made from duck egg had significantly higher b value indicating a more yellow color tome. Sensory evaluation showed that the cakes made from hen egg possessed best quality and acceptability.