Freezing Sponge Cake

kah22

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 👍

Krakkkers

"otter coat"  ????

Floss

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.

JIL

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

I've frozen trifle sponges for months with no deterioration of taste or texture - I would think Victoria sponges are similar

Floss

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.

kah22

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

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

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.