Sponge cakes have a springy, sponge-like texture that makes them dense enough to support heavy frosting or fruit glazes. These cakes contain whole eggs that are mixed into the batter separately to create the spongy texture. Making the cake ahead of time and freezing it ensures that you have a quick homemade dessert on hand. Sponge cakes freeze well, but the method of freezing depends on whether you frost it before or after storage.
Things You'll Need
- Cookie sheet
- Plastic wrap
- Container with lid
- Plastic bag
Cool the sponge cake on a wire rack completely before storing. Frost if desired. Chocolate and powdered sugar frosting freezes well. Glazes and icing without butter or shortening don't freeze well, so apply it immediately before serving the sponge cake.
Place the frosted cake on a cookie sheet. Set the cookie sheet in the freezer for four to eight hours. Remove the cake from the freezer once it is completely frozen.
Wrap the frozen frosted cake in plastic wrap. Alternatively, place the cake in an tightly sealed container. Plastic wrap may smear the frosting, but a container prevents damage to the frosting.
Wrap unfrosted cakes tightly in plastic wrap before freezing. Place the wrapped cake inside a freezer storage bag or wrap it in a double layer of plastic wrap to prevent freezer burn.
Tips & Warnings
- Store the sponge cake in the freezer for four to six months.
- Thaw frosted sponge cakes unwrapped in the refrigerator overnight. Thaw unfrosted sponge cakes unwrapped at room temperature for two hours.
- Photo Credit Comstock Images/Comstock/Getty Images
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