This study was conducted to evaluate quality characteristics, antioxidant activity and organoleptic properties of sponge cake containing 10%, 20%, 30%, 40% and 50% of Jerusalem artichoke powder(JAP). As JAP contents of sponge cake increased, the pH of sponge cake batter significantly decreased, whereas specific gravity significantly increased(p<0.05). Meanwhile, volume and symmetry indices of sponge cake were inversely proportional to JAP amounts. Further, with higher JAP content in sponge cake, L value (brightness) of crumb significantly decreased (p<0.05), whereas a value (redness) significantly increased (p<0.05). b values (yellowness) of crumb in 40% and 50% JAP sponge cakes were significantly different from b values of crumb in 10%, 20%, and 30% JAP sponge cakes. In 10%~40% JAP sponge cake, L value, a value, and b value all decreased significantly with higher JAP content in sponge cake. However in 40% and 50% JAP sponge cakes, there was no significant difference in any value. For texture characteristics, hardness of sponge cake significantly increased while cohesiveness decreased (p<0.05) with higher JAP content in sponge cake. On the other hand, springiness and gumminess of sponge cake did not change. The levels of total phenol compounds and DPPH radical scavenging activities of sponge cakes significantly increased with higher JAP contents(p<0.05). Sponge cake containing 10% JAP showed the highest values for every organoleptic property. The results of this study suggest that sponge cake containing 10% JAP is the most appropriate for quality characteristics and sensory evaluation. This study also provides a way to increase the quality, texture characteristics, and organoleptic properties of sponge cake while reducing JAP content to less than 10% in order to qualify consumer tastes.