OLD-FASHIONED SPONGE CAKE

The cake can be baked up to 2 days ahead. Once completely cooled, wrap tightly in plastic wrap and store at room temperature. The texture actually improves slightly after 24 hours as moisture redistributes evenly throughout the crumb.

Store the unfrosted cake wrapped tightly in plastic wrap at room temperature for up to 4 days, or freeze for up to 3 months. Thaw frozen cake at room temperature while still wrapped. Once cut, store with plastic wrap pressed directly against the cut surface to prevent drying.