joolee Posted 8 May 2011 , 8:31pm
post #1 of

A question to anyone who has frozen sponge cakes in advance...Do they defrost well and is there a big difference to the texture of defrosted and fresh, and what is the maximum time you can freeze in advance. Never done this before so any advice welcome. Thankyou.

6 replies
wiggler Posted 8 May 2011 , 9:30pm
post #2 of

I freeze them all the time . just wrap them really well , first in greaseproof paper and then then loads of cling film. They stay lovely and moist . The longest I have ever frozen a cake for is about 8 weeks , not sure how good they would be after that , but they are just fine after 8 weeks

emiyeric Posted 8 May 2011 , 10:01pm
post #3 of

I second that, but not only is the cake "just fine", it is actually more moist after freezing. As a matter of fact, I ALWAYS bake a at least a day before I have to, in order to give my cake enough time to freeze overnight. The texture is fabulous after freezing. If you're covering with fondant, though, wait till the cake is defrosted before covering or you'll get air bubbles. HTH!

SarahBeth3 Posted 8 May 2011 , 11:36pm
post #4 of

I wrap mine in cling wrap and then foil. I too always freeze. The cake is moister and easier to level, carve and crumb coat while frozen. I've never frozen mine farther in advance than 3 weeks so I'm going to try wrapping them in the waxed paper and then the cling like wiggler said. Thanks wiggler!

ctirella Posted 9 May 2011 , 1:10pm
post #5 of

can anybody share a recipe for a sponge cake please.

Jennifer353 Posted 9 May 2011 , 3:04pm
post #6 of

This is the one I use: http://www.cuisinedumonde.com/swiss_roll.html

Obviously using a regular cake tin instead

joolee Posted 10 May 2011 , 9:42pm
post #7 of

Thankyou all for your advice I've plucked up the courage as we speak and hopefully tomorrow I will have the proof! :0) It will save me so much time if I can master this....thanks again xx

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