Objective： This study aimed to develop a new type of sponge cake with glutinous rice flavor. Methods： To investigate the impact of different glutinous rice flour substitutions in the prepared baking flour on the rheological properties, density of batter, specific volume, baking loss rate, sensory evaluation and pore size distribution of cake were investigated. Also, the texture analysis, moisture distribution, starch ordered structure and crystallinity of cake after 7 days of storage were meaured. Results： With the increasing substitution of glutinous rice flour, the batter density reduced, improving the specific volume and the pore size distribution. Effectively delaying the retrogradation of cake is possible with high glutinous rice flour substitution (75%~100%). When the glutinous rice flour mass fraction is 75%, the cake tastes best and has the best degree of general preference. Conclusion： The mass fraction of glutinous rice flour 75%~100% is more suitable, and the addition of glutinous rice flour gives better quality to sponge cake, which can have important guiding significance for the development of pure glutinous rice flour gluten-free products.