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.
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
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!
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!
This is the one I use: http://www.cuisinedumonde.com/swiss_roll.html
Obviously using a regular cake tin instead
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