The current research demonstrated that nutritive constituents, oxidative stability of silky fowl egg. Present results consisted with the previous report. It was speculated that the unsaturated fatty acid chains of lipids contributed to the oxidative stability of silky fowl eggs. Rheologic properties, and oxidative stability of baked sponge cake using silky fowl egg. From the results of this study it will be concluded that the use of silky fowl egg could improve a quality and rheologic properties and oxidative stability of baked cakes. This result can submit knowledge to the food science field. From now on, you have to examine the differences in physical properties of the sponge cake and the mechanism of oxidative stability of silky fowl egg.