The objective of this study is to produce sponge cake supplemented with mung bean flour and date syrup as a functional food for some sensitive categories such as diabetics, because it contains a high percentage of protein and fructose, and evaluate the nutritional values of the new product. Wheat flour was replaced by 10, 15, 20, and 25% of mung bean flour with the addition of 20% of the date syrup.The chemical composition showed that mung bean flour contained 27.98, 2.21, 3.60 and 5.67% for protein, lipid, ash and crude fiber, respectively. These values were higher as compared to that in wheat flour. Meanwhile, the total carbohydrates and moisture content were higher in wheat flour than mung bean. The moisture, total sugars, reducing sugars, crude protein, ash and Total Soluble Solids (TSS) content of date syrup were 30.15, 84,71, 81.27, 3.64, 2.01 and 67.63%, respectively. Furthermore, the results of chemical composition of cake formulae prepared by different percentage of mung bean flour and by adding date syrup indicated that the percentage of protein, lipid, ash, crude fiber and moisture content in cake formula increase with increasing supplementary by mung bean flour. While, total carbohydrates were decreased with increasing the percentage of mung bean flour in the formula. The results of total calories in the cake formula indicated that total calories recorded a slight decrease with increasing the mung bean flour in the formula as compared with unfortified cake (control). The results of microbiological evaluation of sponge cake formulas indicated that sponge cake after production was free from total bacterial count and mold& yeast at all treatments. While, cake produced without mung bean flour (control) recorded higher values of total bacterial count and mold& yeast after 7 days of production at 25℃. These values decreased with increasing supplementation of mung bean flour. Otherwise, the results of sensory evaluation of sponge cake products showed that sponge cake supplemented by 15% of mung bean flour recorded a slight increase in color, texture, flavor, and overall acceptability followed by cakes replaced by 10% mung bean flour. Statistical analysis indicated that no significant differences between treatments in the all studied properties. Accordingly, it could be concluded that possibility of production high protein sponge cake supplemented by 15% mung bean flour and date syrup substitute for table sugar as a functional food low in carbohydrates. Key words: Mung bean, Date syrup, Chemical composition, Microbiological evaluation, Sensory evaluation, Functional food.