The present study investigated the storage stability of sponge cakes at room temperature with the aim of evaluating the influence of different flour combinations on the colour, taste, aroma, aftertaste, and overall quality of sponge cakes. Additionally, this study examined the shelf life of cakes stored under ambient conditions. A trained panel conducted a descriptive sensory analysis of genoise sponge cake samples made with different flours using a linear scale to assess their shape, colour, aroma, taste (sweetness), and aftertaste. The mean scores for cake colour showed that all samples had the characteristic colouring of genoise sponge cake. The aroma ratings were pleasant for all samples, and sweetness was moderate. The aftertaste was pleasant for two of the samples (W12 and S12), while the third sample (P12) had a slightly distinct aftertaste. The addition of potato and soybean flours positively affected acceptability, but the control sample (W12) scored the highest overall acceptability, indicating a strong preference for all samples. After three days, the cakes remained visually appealing but deteriorated by day six, and the S12 sample became excessively oily, whereas the W12 and P12 samples developed significant mould. These findings suggest that sponge cakes should not be stored for more than three days at 28-30°C.