Freezing Sponge Cake

There are a number of events coming up shortly and I want to prepare, if practical, a few sponge cakes and sausage rolls in advance.
As regards the sponge cake are they freezable, I’m just talking about the actual sponge - no filling?  
How should they be frozen? My thoughts would be to freeze top and bottom individually. Open freeze then wrap in parchment paper/cling film or something else?  In addition an otter coat of tin foil?   A potential problem might be dampness affecting the actual sponge.
Of course how long will they keep?
Share your thoughts .
Kevin 👍

Comments

  • Krakkkers
    Krakkkers Posts: 1,088
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    "otter coat"  ????
  • Floss
    Floss Posts: 8,121
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    I freeze separate layers of cake wrapped in parchment & then foil,  and seal into a plastic bag (reused) labelled with date & flavour. I freeze for a month max.

    When you come to fill them, fill & crumb coat with buttercream while frozen; if you need to carve into shape, do that while frozen too.
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  • JIL
    JIL Posts: 8,638
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    My husband loves Victoria sandwich sponge. I sometimes make one, then buttercream and jam sandwich them together, cut into slices, wrap the slices in foil and freeze. No issues at all with defrosting and eating. Unwrap, onto a plate, cover with the tinfoil loosely and half an hour later eat.

    I would think frozen sponges would be easier to fill? 

    If you want to see how it works then try doing just one to see how it turns out?
  • Wraithlady
    Wraithlady Posts: 850
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    I've frozen trifle sponges for months with no deterioration of taste or texture - I would think Victoria sponges are similar

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  • Floss
    Floss Posts: 8,121
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    JIL said:

    I would think frozen sponges would be easier to fill? 
    They are, and easier to cut or carve too. When baking professionally I used to freeze madeira cakes that were batch baked so I could always produce one for a last-minute order.
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  • kah22
    kah22 Posts: 1,825
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    Floss said:
    JIL said:

    I would think frozen sponges would be easier to fill? 
    They are, and easier to cut or carve too. When baking professionally I used to freeze madeira cakes that were batch baked so I could always produce one for a last-minute order.
    Like the idea of frozen madeira cake
  • kah22
    kah22 Posts: 1,825
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    JIL said:
    .... I sometimes make one, then buttercream ...
    ...buttercream! oh no,  it tastes so  ghastly, at least what I understand as buttercream: butter and twice as much icing sugar.  It has to be real cream
  • JIL
    JIL Posts: 8,638
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    kah22 said:
    JIL said:
    .... I sometimes make one, then buttercream ...
    ...buttercream! oh no,  it tastes so  ghastly, at least what I understand as buttercream: butter and twice as much icing sugar.  It has to be real cream
    Probably why I freeze them, I'm not a fan of buttercream. 
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