This study was to investigate the quality characteristics of sponge cake samples made with tigernuts powder. Samples were made with various ratios of tigernuts powder to flour (0%, 10%, 30%, 50%, 70% and 100%). The analysis of specific gravity, baking loss, volume, specific volume, baking quality, moisture content, pH, sugar content, color, texture profiles, and sensory evaluations were conducted. Specific gravity, baking loss, and sugar content increased, while volume, specific volume, moisture content, and pH decreased with an increasing percentage of tigernuts powder. L values of crust and crumb decreased whereas, a and b values increased with increasing tigernuts powder content. According to the texture profile analysis, hardness, adhesiveness, gumminess and chewiness increased, and the springiness and cohesiveness decreased with increasing tigernuts powder addition. The sensory attribute difference test resulted that, flour flavor, egg flavor decreased in the higher of tigernuts powder, whereas, brownness, cell uniformity, density, nut odor, sweetness, and savory flavor with increased with percentage of tigernuts powder. Also, hardness and chewiness increased with the increase of tigernuts powder content. In the consumer acceptance test, 0%, 10% and 30% tigernuts samples received the highest score in taste acceptance, and 0% and 10% tigernuts samples showed the highest score in overall acceptance.