Sponge cakes have a springy, spongelike texture that makes them dense enough to support heavy frosting or fruit glazes. These cakes contain whole eggs that are mixed into the batter separately to create the spongy texture. Making the cake ahead of time and freezing it ensures that you have a quick homemade dessert on hand. Sponge cakes freeze well, but the method of freezing depends on whether you frost it before or after storage.
Cool the sponge cake on a wire rack completely before storing. Frost if desired. Chocolate and icing sugar frosting freezes well. Glazes and icing without butter or shortening don't freeze well, so apply it immediately before serving the sponge cake.
Place the frosted cake on a baking tray. Set the baking tray in the freezer for four to eight hours. Remove the cake from the freezer once it is completely frozen.
Wrap the frozen frosted cake in cling film. Alternatively, place the cake in an tightly sealed container. Cling film may smear the frosting, but a container prevents damage to the frosting.
Wrap unfrosted cakes tightly in cling film before freezing. Place the wrapped cake inside a freezer storage bag or wrap it in a double layer of cling film to prevent freezer burn.
Store the sponge cake in the freezer for four to six months. Thaw frosted sponge cakes unwrapped in the refrigerator overnight or at at room temperature for two hours.