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In this study, the potential of indigenous egg as functional ingredient in cake and chin chin was investigated. The proximate, colour and sensory characteristics of the pastries evaluated using standard methods. Indigenous eggs showed higher protein content (14.83%) than the exotic (13.61%) eggs. The same trend was observed for their fat contents. Ash and fibre contents of wheat flour and the eggs were generally low. The protein contents of cake (15.53%) and chin chin (10.75%) produced using indigenous chicken eggs were significantly (p ≤ .05) higher than samples produced using exotic eggs (Cake: 14.12%; Chin chin: 9.47%). In general, as exotic chicken eggs were replaced with indigenous eggs, the crust colour became lighter as measured by their L values. Overall acceptability of the cake samples were very similar for cakes produced from exotic (7.52) and indigenous chicken eggs (7.46) indicating that these two samples of cakes were moderately acceptable. Values obtained for sensory characteristics showed that indigenous eggs may only be suitable for making cakes with comparable quality to those made from exotic eggs. Future studies should make use of food additives to improve the taste of the chin-chin made using indigenous eggs. Keywords: Pastry, Indigenous, Exotic, Egg, Sensory properties