The potential use of Brettanomyces anomalus PSY-001 as an additional starter culture for the production of Rice-steamed sponge cake (RSSC), a traditional fermented food in China, was investigated. Two productions of RSSC, each containing batches of experimental cakes with Brettanomyces added and reference cakes with the leavened liquid added were carried out. For both experimental and reference cakes, chemical analysis and sensory evaluation were carried out during the fermentation period. The results showed that experimental cakes had desirable aroma and taste. The observed differences indicate a positive contribution to the overall quality of RSSC by B. anomalus PSY-001.