How to Freeze Sponge Cake
Equipment
- airtight container
- marker or pen
- freezer bags
- plastic wrap
- aluminum foil
Ingredients
- Sponge Cake sliced, whole, dessert cups, homemade or store-bought
Instructions
Plain Sponge Cake
- If you are using homemade sponge cake, ensure it is completely cooled before starting.
- Portion it out into the amounts you will need when you defrost it. You can freeze the cake whole or in slices.
- Tear off a sheet of plastic wrap large enough to completely cover a portion and lay it flat on the counter.
- Put one portion of sponge cake in the center and then securely wrap it up.Note: if you want to provide extra protection you can use another sheet of plastic wrap or a layer of aluminum foil.
- Repeat the wrapping process for all portions.
- Pop your wrapped portions into a freezer bag or airtight container and seal it shut. For freezer bags; make sure you squeeze any air out before sealing it.
- Write the date on your package and toss it into the freezer.
Sponge Cake with Toppings
- If your sponge cake has toppings, you need to take one additional step to ensure the toppings stay put.
- Make sure your cake is totally cooled if you made it at home.
- Portion it out in the amounts you will need at defrosting time.
- Set your portions in a single layer on a cookie sheet and pop into the freezer to flash freeze. This should take an hour or so, just long enough for the toppings to be hard so they don't get smashed.
- Remove from the freezer and wrap each portion in a layer of plastic wrap and/or aluminum foil.
- Pop your wrapped portions into an airtight container or a freezer bag and close it up.Freezer bags: make sure you press any air out before closing it up.
- Take a marker and write the date on your package, then place it in the freezer.
Notes
Fresh: to maintain the best taste and texture, freeze your sponge cake when it is as fresh as possible.
Don't smash: one of the highlights of sponge cake is it's light texture. Make sure it doesn't get smashed by anything in the freezer especially before it is frozen solid.
Cool all the way: if you are baking your own sponge cake, cool it completely before starting the freezing process. Warm cake will lead to condensation which will make it soggy and stale when defrosted.
Portion: know how much you will use at a time when defrosted so that you can freeze it in the appropriate portion sizes. This way you can just defrost the exact amount you need each time.