Objective To investigate whether D-allulose can replace sucrose in sponge cakes.Methods D-allulose is used as a sweetener to replace sucrose in the production of sponge cakes. The effects of different substitution levels of D-allulose(0%, 10%, 20%, 30%, 40%, 50%, based on the weight of sucrose) on the batter performance and baking quality of the sponge cakes are examined.Results The addition of D-allulose improves the foaming capacity of egg liquid, the gelatinization temperature, and the viscosity of the batter. As the amount of D-allulose increases, the baking loss rate of the sponge cake significantly decreases from 11.46% to 10.31%, and the specific volume increases from 3.75 to 4.34 mL/g. The color of the sponge cake darkens, while the hardness and chewiness initially decrease and then increase. Elasticity and resilience show no significant changes.Conclusion D-allulose can partially replace sucrose, with an optimal replacement level of 10% to 30%.