Reduced sugar and fat products are increasingly in demand due to the link between excessive consumption of these substances and chronic noncommunicable diseases. Therefore, this study aimed to produce a low-calorie cake by replacing sugar and fat with whey protein isolate/sodium alginate/licorice extract ternary foam at three substitution levels of 0 %, 25 %, and 50 %. As the amount of foam used as a replacement increased, there were marked decreases in batter viscosity (5.29–2.64 Pa s) and density (1.13–0.88 g cm− 3 ), as well as in the cake’s fat (8.91–4.73 g/100 g), carbohydrate (67.92–47.09 g/100 g), specific volume (3.13–1.76 mL g− 1 ), calories (371.37–252.57 kcal/100 g), and porosity (10.25–5.05 %). On the other hand, moisture and water activity increased significantly (p < 0.05) with the increase of foam replacement. In terms of crust color, a* decreased while L* and b* increased remarkably. The cake samples with 0 % and 50 % substitution levels had the lowest and highest values for hardness (0.76 vs. 2.38 N), cohesiveness, and chewiness, respectively. The sensory evaluation results showed that the sample with a 25 % substitution level was more similar to the control sample. This suggests that foam can be used as a substitute for sugar and fat to produce a healthier product.

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