The possibility of the use of a topinambur /Helianthus tuberosus L./, which application is almost unknown in our confectionary, is presented in this article. Four types of sucrose-sweetened sponge cakes made by a partial substitution of wheat flour with flour of topinambur tubers are proposed. The sponge cake batter recipe composition is specified as the physical characteristics of the goods are determined. Тhe methods of descriptive sensory analysis are used for a comparative analysis of the new and the control sucrose-sweetened sponge cake. The newly obtained baker’s goods are characterized with good quality properties. On the grounds of the received results it can be expected a potential consumer interest in pastry food products enriched with vegetable biologically active components.