Storage :

• Plain sponge cakes (without filling or frosting) will keep for 1–2 days at room temperature, wrapped tightly in plastic wrap.
• You can also store them in the fridge for up to 5 days, always well wrapped to keep them from drying out.
• Planning ahead? They freeze beautifully for up to 3 months — just wrap each layer individually and thaw in the fridge before use.

Tips:

• Bake ahead: Make your sponge a day or even a few days in advance — it holds up really well.
• Wrap while still warm: To lock in moisture, wrap your cake in plastic wrap while it’s still slightly warm.
• Let it rest: A rested sponge is easier to slice, more stable, and often more flavorful.
• Room temp is great: If it’s unfrosted, keep it at room temperature for up to 2–3 days.
• Fridge or freezer: Store tightly wrapped for 5 days in the fridge or 3 months in the freezer.
• Use a serrated knife: For clean, crumb-free layers.
• Use a cake leveler: So all your layers are nice and even.
• Only soak if needed: Some cakes like molly cake or buttermilk cake are moist enough already.
• Label frozen cakes: Add a small note with the date and flavor for easy planning.