The purpose of this study is to examine the change of the shape of sponge cake in proportion to the raw material mixture and the degree of dough. It is examined that the measures of the degree of dough in proportion to the material mixture, and the sense examination and measure of moisture with this sponge cake. The test results indicate that 50% sponge cake is most soft among the ratio of other material mixtures, and sponge cake is more soft as the degree of dough is lower. Therefore, the shape of sponge cake is greatly changed in proportion to the mixture of materials and the degree of dough.