White Sponge Cake

This cake is best served the day it is made. However, the unwhipped egg whites can be separated and brought to room temperature up to 2 hours before mixing. Do not prepare the batter in advance, as the egg white foam will deflate.

Store the cooled cake inverted in its pan, covered loosely with plastic wrap, at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 1 month. Thaw at room temperature for 2-3 hours before serving. Do not refrigerate, as this will dry out the cake.