Making Sponge Cakes; Issues and How to Resolve Them

Baked goods such as cakes, biscuits, cookies and pies are extremely popular. There are thousands of recipes on the internet describing their manufacture in the kitchen. Sponge cakes are particularly interesting. The science behind cakes however is a much more complex affair to get to grips with.

Sponge cakes are especially popular and all consumers regard them as delicious.

What is a Sponge Cake?

A sponge cake is a light and fluffy cake made with a few basic ingredients, including eggs, sugar, flour, and sometimes butter or other form of fat as a shortening. The cake gets its airy texture from the beaten eggs, which are typically whipped together with the sugar to create a light and fluffy foam. Flour is sifted and is then folded into the mixture to create a batter that rises in the oven, resulting in a cake with a light and delicate crumb.

Sponge cakes can be flavored with a variety of ingredients, such as vanilla, lemon, or chocolate, and can be served on their own or used as a base for more elaborate cakes, such as layered cakes or cakes with fillings and frostings. They are often served with whipped cream or fruit, and are a popular dessert for special occasions or afternoon tea.

The Use of Flour

Flour is a key ingredient in a sponge cake for several reasons:

• Structure: Flour provides structure to the cake by forming a network of gluten when it is mixed with the liquid ingredients. This network helps to trap air bubbles created by the eggs and sugar, giving the cake its characteristic light and airy texture.
• Texture: The type and amount of flour used can also affect the texture of the cake. Cake flour, for example, is a low-protein flour that is often used in sponge cake recipes because it produces a more tender crumb. All-purpose flour can also be used, but it may produce a slightly denser cake.
• Binding: Flour acts as a binding agent, helping to hold the other ingredients together in the cake batter.
• Stabilizing: Flour can help to stabilize the structure of the cake, preventing it from collapsing during baking.

It is important to note that over-mixing the flour in the cake batter can result in a tough and dense cake. To prevent this, it is important to mix the flour into the batter just until it is fully incorporated. We discuss cake flour later.

The Use Of Sugar

Sugar is used in a sponge cake for several reasons:

• Sweetness: The primary reason sugar is used in a sponge cake is to provide sweetness. The amount of sugar used in the recipe can vary depending on personal preference, but it is generally necessary to balance the other flavors in the cake.
• Structure: Sugar also plays an important role in the structure of the cake. When sugar is combined with the eggs, it helps to create a stable foam that can hold air and expand in the oven. This results in a light and airy cake with a tender crumb.
• Browning: Sugar can also help to create a desirable brown color on the outside of the cake. When sugar is exposed to high heat, it caramelizes and produces a brown color and a slightly caramelized flavor.

It is important to note that using too little sugar can result in a bland or dry cake, while using too much sugar can result in a cake that is overly sweet and heavy. The amount of sugar used in a sponge cake recipe should be balanced with the other ingredients to create a cake that is both flavorful and has a desirable texture.

The Use of Fat

Fat is added to cake batter for several reasons (Matsakidou et al., 2010) but primarily it contributes greatly to the delicate texture of a cake. Many recipe books describe it as shortening. It is traditionally added as butter but also lard and oil are sometimes involved:

• Moisture: Fat, such as butter or oil, adds moisture to the cake batter. This helps to keep the cake soft and tender, as well as prevent it from becoming dry.
• Flavour: Fat also adds flavor to the cake. Butter, for example, has a rich and distinctive flavor that can enhance the taste of the cake.
• Texture: Fat plays an important role in the texture of the cake. It helps to create a tender and crumbly texture, as well as a moist and rich mouthfeel. It achieves this by interfering with the continuity of the gluten structure and leads to a softer textured cake (Psimouli & Oreopoulou, 2013).
• Leavening: In some cake recipes, fat can also help to leaven the cake. For example, when creaming butter and sugar together, air is incorporated into the mixture, which helps to create a light and fluffy texture in the finished cake. It also increases the volume.

It is important to note that the type and amount of fat used can affect the texture and flavor of the cake. For example, using too much fat can result in a heavy, greasy cake, while using too little fat can result in a dry, tough cake. The amount of fat is in the range of between 15% and 25%. Hydrogenation of the fat makes it more plastic which is one of the reasons why air bubbles are trapped. It also produces  a fine-grained and high volume cake.

The Use of Eggs in Cakes

Eggs play an important role in cake making for several reasons:

• Structure: Eggs provide structure to the cake, as the proteins in the eggs coagulate and help to hold the cake together. When the eggs are beaten, they can create a stable foam that helps to trap air in the cake batter, resulting in a light and airy texture.
• Moisture: Eggs also add moisture to the cake batter, helping to keep the cake soft and tender.
• Flavour: Eggs add flavor to the cake, particularly the yolks, which have a rich and distinctive flavor.
• Leavening: In some cake recipes, eggs can also help to leaven the cake. When beaten, the eggs can create a foam that expands in the oven, helping the cake to rise.

It is important to note that using the correct number and size of eggs is important for the success of the cake. Too few eggs can result in a dry and crumbly cake, while too many eggs can result in a heavy and dense cake. Additionally, the eggs should be at room temperature before adding them to the cake batter, as cold eggs can cause the batter to curdle.

Types of Eggs To Use

When it comes to baking cakes, the best type of eggs to use are fresh eggs that are at room temperature. Fresh eggs have a higher protein content, which helps to create a stable structure in the cake, while room temperature eggs incorporate better with the other ingredients in the batter.

It’s also important to use the correct size of eggs called for in the recipe. In most cake recipes, large eggs are used, but some recipes may call for medium or jumbo eggs. It is also worth noting that the quality of the eggs can also affect the outcome of the cake. Using high-quality, free-range eggs can result in a richer flavor and color. In some cases only the egg whites are used as in the production of angel cakes.

Finally, if you are concerned about using raw eggs in your cake batter due to the risk of salmonella, you can use pasteurized eggs or egg substitutes, which are readily available from most suppliers.

Formula Balancing

A good quality cake requires formula balancing in product development. Any changes in one ingredient will need counter-balancing of another. The main rules are:-

(1) The weight of flour is equal to the weight of sugar.

(2) the weight of the liquid ingredients such as eggs and milk are equal to the weight of the flour or sugar.

(3) the weight of shortening or fat equals the weight of the eggs.

Excess fat or sugar weakens cake structure. Excess baking powder causes collapse of the cake in the centre. Excess liquid causes the cake structure to be too tough. Using emulsified shortenings allows for more water to be used because the batter will flow more evenly and so the capacity to retain gas drops.

The Nature of Butter-Type Cake Batter

A butter cake batter is a type of cake batter that is made primarily from butter, sugar, eggs, flour, and leavening agents such as baking powder or baking soda. The butter gives the cake a rich and tender crumb, while the sugar provides sweetness and helps to tenderize the cake. The eggs provide structure and moisture, while the flour and leavening agents give the cake structure and help it to rise.

To make a butter cake batter, softened butter and sugar are creamed together until light and fluffy. Then, eggs are added one at a time, followed by sifted flour and leavening agents, and any other flavorings such as vanilla extract or citrus zest. The batter is then mixed until just combined and smooth.

Butter cake batter can be used to make a variety of cakes, including layer cakes, sheet cakes, and cupcakes. It is a versatile base that can be flavored in many ways, such as with chocolate, fruit purees, or spices.

Quality Checking of Cakes

Most of the methods used to assess cake quality are based on those used for bread too.

• Cake size and volume
• Cake Height

Maximum cake height is measured on a vertical cross section of the food either using a digital camera with a scale and analysing the pictures.

• Weight loss during Baking

The weight loss (WL) during baking is calculated by measuring the initial water content for each cake.

Use the equation:

WL (g/100g) = [(B – C/IW) x 100]

where WL is the weight loss during baking; B is the weight (in grams) of batter before baking; C is the weight (in grams) of cake after baking; IW is the initial water content (in grams). The initial water content was the sum of the initial water content of each ingredient in the formulation being measured.

• Macroscopic crumb structure

Cakes are cut vertically in the centre and scanned with a scanner. The images are analysed using imaging software. Cell structure is often assessed through various subjective and objective methods which are specific to particular manufactures as an internal quality control method.

• Colour measurements

Assess the cake crust and crumb colour with a camera-based image analyser and estimate measures based on LAB -Hunter values.

• Cake texture

Generally, use a texture analyser to assess hardness, springiness, cohesiveness and chewiness. The inclusion of fruit and seeds or chocolate chips interferes with assessment of some baked cakes qualities such as softness and crumb structure. Cakes have a less stable, more fragile structure than bread so the compression forces are lower.

The methods advised by the AACC are suggested – AACC Method 74-09 is a standard method where a compressive force is held on the cake for a stated period of time after initial application and the decay of that force is recorded over a particular time.

Manufacture Of Cakes

Cake batters are created by mixing wet and dry ingredients often using a particular mixer. Good examples are the Hobart mixer and other ribbon mixers. A cake batter is produced. Batter preparation and its manufacture is so variable and each baker or producer has their own approach. It’s generally accepted that at the very least, a suitable mixer and oven is needed and then specific equipment for particular cake  types. Not all batter mixing techniques produce the same intrinsic properties. Thee are significant differences between continuous mixers and planetary mixers. The balance of mechanical and chemical aeration has to be adjusted if different mixers are used because of these stark differences between them.

Mixing

Emulsion method

The method is designed for large volume cake mixing. the sugar and shortening are creamed together for 2 to 3 minutes to produce a smooth mixture. Milk is added in portions and beating continues with a medium mixing speed for 5 minutes until a light fluffy mass is produced. It should mimic butter cream. Flour is added in portions over 2 minutes with the subsequent addition of eggs and mixing for an additional 4 to 5 minutes. The total mixing period is about 12 to 15 minutes.

Single-Stage Method

All the main ingredients are added to the mixing bowl in one go and then converted into one large mass of batter. A flat beater blends all the ingredients together into the homogeneous mixture at low speed to begin with for 1 to 3 minutes. Mixing is then increased at medium speed for 3 to 5 minutes and finally again at low speed for 2 minutes for a total mixing time of 8 to 10 minutes.

Ovens  

Oven performance varies considerably between different types. Their shape, various heating profiles, air distribution and water removal always vary even within makes. Ovens used in test bakeries are usually good enough to produce indications of performance when larger-scale ovens are used.

Most ovens are tunnel types. The cake enters, is warmer up, baked and cooled down is sequence. there must be consistent control over air flow and turbulence within the baking chamber. These are often conditions difficult to reproduce in a test environment.

Types of Cake Oven

The oven is the main piece of equipment in any type of baking process. It has considerable importance on baking quality but it will not compensate for errors earlier in the processing sequence. It is the main piece of equipment converting raw dough into the baked food. Most ovens are of the following types: 

• reel ovens
• single-lap tray ovens
• double-lap tray ovens
• tunnel band ovens
• conveyor ovens

Reel Ovens

These are ovens that rely on a particular structure  called a reel which revolves vertically around a horizontal axis within the baking chamber. It supports the baking trays as in Ferris wheel. It has a relatively high fuel consumption compared to its production capacity. The heat distribution is difficult to achieve uniformly as is temperature control. The reels are the main issue for such non-uniform heating performance. Heating elements are centrally positioned across the floor of the baking chamber.

Tunnel Ovens

 Long ovens with a low baking chamber through which a motor-driven conveyor runs. It carries the baking products in a straight line. The steam conditions are optimised and once established are simple to implement. Conventionally used for cookies and biscuits but also ideal for small cakes

Travelling Tray Ovens

the reels are replaced with two parallel endless chains carrying trays through the baking chamber. A third chain stabilises the horizontal position of the trays during the baking cycle. Travelling tray ovens are either single lap or double lap. The single-lap ovens move backwards and forwards.  the double-lap tray ovens travel through four heat zones rather than two as in the single-lap oven.  

The Purpose of Baking

Baking is a cooking technique that involves cooking food such as cakes in an oven using dry heat. In the process of baking, the cake is exposed to hot air, which causes the surface of the cake to become browned and crispy while the inside is cooked through. Baking is a general technique used to cook a variety of foods, including bread, pastries, cakes, pies, and casseroles.

The process of baking typically involves preheating an oven to a specific temperature, then placing the food in the oven and allowing it to cook for a specific amount of time. During the baking process, the oven temperature remains constant, and the food is typically not stirred or moved around. Instead, the heat in the oven circulates around the food, cooking it evenly.

Baking requires precise measurements and attention to detail, as even small variations in the ingredients or cooking time can affect the outcome of the final product. Manufacturers spend a great deal of time and effort refining their formulation and processing to achieve a consistency in cake appearance, texture and flavour. For the product developer, there is excellent opportunities for creativity and experimentation.

Post-Baking Operations

Cooling is one of the most important operations in cake making because it has a considerable impact on texture and appearance of the cake. Any cakes with a high moisture content will dry out too quickly under normal storage conditions. Any packaging must be designed to prevent moisture movement, loss of flavour as well as microbial growth. Most cake packaging is built around glassine paper, cellophane and grease proof paper.

What Is The Best Flour To Use For Cakes?

The best flour to use for sponge cakes is cake flour or soft wheat flour. Cake flour has a lower protein content than all-purpose flour, which results in a lighter, more tender cake with a fine crumb. The low protein content also helps to prevent the cake from becoming tough or chewy.

Cake flour is typically made from soft wheat of the red and white winter varieties. They are finely milled which helps to create a delicate texture in the cake. It’s important to note that cake flour is not readily available in all regions, so if you cannot find it, you can make a substitute by combining all-purpose flour with cornstarch in a 1:2 ratio (1 cup all-purpose flour to 2 tablespoons cornstarch).

Cake flour has a lower protein content than all-purpose flour or bread flour. Cake flour has a protein content of between 8% and 10%protein whilst other flours are higher than this at around 12%. Some bakers do not consider protein content to be that important in cake structure – it is all about starch. However, gluten presence does have an impact on structure because of the creation of structure. In the manufacture of fruit cakes, the protein content helps contribute additional support. When high-ratio cakes are produced then the flour benefits from some post-milling treatment such as chlorination or heat treatment.

The fine texture of cake flour results in a finer, more tender crumb in cakes, and it also absorbs liquid more easily than all-purpose flour, which helps to create a softer, moister texture. Cake flour is often bleached, which helps to improve its texture, color, and ability to absorb liquid.

It’s also important to sift the cake flour before using it in the cake batter to ensure that it is light and airy. Sifting helps to remove any lumps and aerates the flour, which helps to create a lighter cake.

While it’s possible to use all-purpose flour in sponge cake recipes, the resulting cake may be denser and have a coarser texture due to the higher protein content in the flour.

Chlorinated Flour

Cake flour is usually treated with chlorine gas to lower the pH from 6 to 5, to bleach any plant pigments and improve the baking quality generally (Fustier & Gelinas, 1998). Chlorination has the following benefits:

• improves general properties of all flour components including lipids, pentosans, proteins and starch but the level of modification must be low.
• increases water absorption capacity of starch that leads to a better and smaller crumb structure. Increases volume and improves texture. Sugar competes for water so chlorinating the flour redresses the balance in water binding.

Creating Low-Fat Cakes

Reducing the fat content of a cake can be challenging as fat plays a critical role in creating the texture, flavor, and moisture of the cake. However, there are some ways to reduce the fat content without losing quality:

Substitute some of the fat with applesauce, mashed bananas, or pureed prunes. These ingredients can add moisture and sweetness to the cake while reducing the amount of fat needed.

Use low-fat dairy products, such as skim milk or low-fat yogurt, in place of full-fat dairy products. Use egg whites instead of whole eggs, or use a combination of whole eggs and egg whites. Egg whites provide structure and moisture to the cake without adding additional fat.

Use non-stick cooking spray instead of greasing the cake pan with butter or oil. Use a smaller amount of fat and add extra flavorings, such as vanilla extract or citrus zest, to enhance the flavor of the cake.

It’s important to note that reducing the fat content of a cake may result in a slightly different texture and flavor than the original recipe. However, with a little experimentation, it’s possible to create a delicious and healthier cake that still maintains its quality.

The Use of Palm Oil in Cakes

Palm oil is commonly used in cakes because it has several properties that make it a good ingredient for baking. Some of the reasons why palm oil is used in cakes include the following:

• Texture: Palm oil helps to create a soft, moist texture in cakes. It is a solid fat at room temperature, which means that it can be creamed with sugar to create a light, fluffy texture in the cake batter.
• Shelf life: Palm oil has a long shelf life, which means that cakes made with palm oil can stay fresh for longer periods of time. This is particularly important for commercial baked goods that need to have a longer shelf life.
• Heat stability: Palm oil has a high smoke point, which means that it can withstand high temperatures without burning or smoking. This makes it a good choice for cakes that need to be baked at high temperatures.
• Cost: Palm oil is relatively inexpensive compared to other types of oils and fats, which makes it an attractive ingredient for manufacturers and bakers.

While palm oil has many benefits for baking, it is important to note that there are also concerns about its environmental impact and sustainability. Some palm oil production methods have been associated with deforestation and habitat destruction. As a result, some bakers and consumers may choose to use alternative ingredients in their cakes or to seek out sustainable sources of palm oil.

The Alternatives to Palm Oil In Cake Making

• Butter: Butter is a classic fat used in baking and can be substituted for palm oil in a sponge cake recipe. It was the original fat used in sponge cakes. It adds a rich, buttery flavor to the cake and helps to create a soft, moist texture.
• Vegetable oil: Vegetable oils such as canola, sunflower, or soybean oil can be used in place of palm oil. These oils are liquid at room temperature, which can help to create a more tender crumb in the cake.
• Coconut oil: Coconut oil can be used as a substitute for palm oil in a sponge cake recipe. It adds a subtle coconut flavor and helps to create a soft, moist texture in the cake.
• Margarine: Margarine is a non-dairy alternative to butter that can be used in place of palm oil in a sponge cake recipe. It can help to create a light, fluffy texture in the cake.

When substituting fats in a recipe, it’s important to keep in mind that the flavor, texture, and baking time of the cake may be affected. Experimentation may be required to achieve the desired result, so it’s always a good idea to test a small batch before making a larger cake.

The Use Of Olive Oil To Replace Fat and Lard

Olive oil is often preferred to other types of fat, such as butter or vegetable oil, in cake making for a few reasons:

• Health benefits: Olive oil is considered a healthier option than other types of fats as it contains monounsaturated fats, which can help to lower cholesterol levels and reduce the risk of heart disease.
• Moisture: Olive oil can help to keep cakes moist and tender, even when stored for a longer period of time.
• Flavour: Olive oil has a distinctive flavor that can add a unique taste to cakes, especially those with citrus or chocolate flavors.
• Texture: Olive oil can create a softer and more delicate texture in cakes than other types of fats.
• Vegan option: Olive oil can be used as a vegan alternative to butter, making it a popular choice for vegan baking.

However, it’s worth noting that using olive oil in cake making can sometimes result in a slightly denser texture and a green tint to the cake due to the chlorophyll in the oil. Additionally, the flavor of olive oil may not be suitable for all cake recipes, so it’s important to consider the recipe and personal preferences before using it as a substitute for other fats.

Issues With Cakes Generally

There are several issues that can occur when making cakes, including:

• Dryness: Cakes can become dry if they are over-baked or if there is not enough moisture in the cake batter. The best way to overcome this is to add more water to a ‘dry’ batter and readjust the oven temperatures to suit a softer bake.
• Batter too wet: The batter as in all baked products can be too wet. If the ratio of water to flour solids is too high then it will be too thin and runny. It will hold its shape or even rise properly when baked. This produces a dense heavy cake. The excess moisture can also cause the cake or bread to collapse or become overly moist and soggy. A batter is fixed by gradually adding more flour to the mixture until it reaches the required consistency.
• Dense texture: Cakes can have a dense texture if the batter is over-mixed or if there is not enough leavening agent, such as baking powder or baking soda, in the recipe.
• Cracking or sinking: Cakes can crack or sink in the middle if they are over-baked, under-baked, or if there is too much leavening agent in the recipe.
• Uneven rising: Cakes can rise unevenly if the batter is not distributed evenly in the pan, or if the oven temperature is not consistent.
• Sticking to the pan: Cakes can stick to the pan if the pan is not greased and floured properly, or if the cake is not allowed to cool sufficiently before removing it from the pan.
• Burning: Cakes can burn if the oven temperature is too high, or if the cake is left in the oven for too long.

To avoid these issues, it is important to follow the formulation recipe carefully, use the correct ingredients and measurements, and to pay close attention to the baking process, including oven temperature and baking time.

Uneven Rise In Baking

There are a few possible reasons why a sponge cake may rise unevenly:

• Uneven oven temperature: If the oven temperature is not consistent, the cake may rise unevenly. Hot spots in the oven can cause some parts of the cake to rise more than others. To prevent this, make sure the oven is properly preheated and use an oven thermometer to ensure the temperature is accurate.
• Overbeating or underbeating the batter: If the batter is overbeaten, it can cause the cake to rise unevenly. Overbeating can cause too much air to be incorporated into the batter, which can lead to large air pockets that cause uneven rising. On the other hand, underbeating can cause the cake to be too dense and not rise enough.
• Uneven distribution of batter in the pan: If the batter is not distributed evenly in the pan, it can cause the cake to rise unevenly. Make sure the batter is spread evenly in the pan before baking.
• Opening the oven door during baking: Opening the oven door too often or too early during baking can cause the cake to fall or rise unevenly. Avoid opening the oven door until the cake is almost finished baking.
• Using old or expired leavening agents: If the baking powder or baking soda is old or expired, it may not work properly and can cause the cake to rise unevenly. Make sure to check the expiration date on these ingredients and replace them if necessary.
• By addressing these potential issues, you can help ensure that your sponge cake rises evenly and comes out perfectly every time.

Angel Food Cake: A Special Type of Sponge Cake

An angel food cake is a type of cake that is light, fluffy, and made primarily from whipped egg whites, sugar, and flour. The batter is baked then to produce a solid foam cake. It is a type of sponge cake that has a distinctive texture and taste, and is typically served with fresh fruit or whipped cream. Angel food cake is a popular dessert in many countries, and is often served at special occasions such as weddings, birthdays, and holidays. It is low in fat and calories, and is often enjoyed by people who are dieting.

Angel food cake is typically made by whisking egg whites until they are stiff and glossy, then gradually adding sugar and flour to the mixture. The cake is then baked in a special tube pan that allows it to rise and cook evenly.

Egg white is composed of a variety of proteins that range in chemical properties (molecular weight, isoelectic point (pI), glycosylation, phosphorylation and sulfhydryl or disulfide content (Lin-Chan et al. 1989). Egg white replacers are used regularly. In some cases they are needed if there are considerable long-term cost savings to be made.

Individual egg proteins are sometimes used. Ovalbumin (54% of total egg white protein) and globulins (8% of total egg white protein), when tested individually, are the only two that produce angel food cakes with a volume equal or greater than egg white itself.

Soft-Baked Cakes

A soft-baked cake is one that has a tender and moist texture, with a slightly gooey or under-baked center. The texture is similar to that of a soft and chewy cookie. Soft-baked cakes are typically made with a high ratio of eggs and sugar to flour, which helps to create a moist and tender crumb.

Soft-baked cakes can be made in a variety of flavors, including chocolate, vanilla, and fruit flavors. They are often served warm, with a scoop of ice cream or a drizzle of sauce, and can be enjoyed as a dessert or a snack.

It’s worth noting that the term “soft-baked cake” is not a widely used term in the baking industry, and may refer to a specific type of cake in some regions or cultures. Yu often see it referring to cookies for example and there are numerous uses of the term in the colloquial sense. However, the description provided above is a common characteristic of cakes with a soft and tender texture. A good example is the Oreo Cakester. A recipe (formulation) for this is reproduced elsewhere.

The Issues With Soft-Baked Cakes

The main issues with soft-baked cakes are the following:

• Undercooked center: If the cake is not baked for long enough, the center may be undercooked, making it mushy and unappetizing.
• Soggy texture: Soft-baked cakes can sometimes have a slightly soggy texture, which may be caused by too much liquid in the batter, inadequate mixing, or storing the cake in a humid environment.
• Difficulty in handling: Soft-baked cakes can be delicate and difficult to handle, especially if they are very soft or moist. This usually makes them harder to slice or transport.
• Shorter shelf life: Because they are softer and more moist than traditional cakes, soft-baked cakes may have a shorter shelf life and may spoil more quickly if not stored properly.
• Limited decorating options: Soft-baked cakes may not hold up well to certain types of frosting or decorations, which can make it difficult to create certain designs or achieve a particular aesthetic.

Overall, soft-baked cakes can be a delicious and enjoyable treat, but it’s important to be aware of their potential problems so that you can take steps to prevent them and ensure that your cake turns out as delicious and enjoyable as possible.

Many of the issues relate to water activity and carefully understanding how this influences the texture and the shelf-life of the cake.

How is Sponge Cake stored to stop it going stale?

Storing a cake properly can help to prevent it from going stale. Here are the main approaches:

• Cool the cake completely: Allow the cake to cool completely before storing it. If the cake is still warm when it is stored, it can create condensation, which can make the cake soggy.
• Store in an airtight container: Once the cake has cooled, store it in an airtight container. This will help to prevent air from getting in and drying out the cake.
• Add moisture: If the cake has already started to go stale, you can add moisture back to it by placing a slice of bread or a damp paper towel in the container with the cake. The bread or towel will help to keep the cake moist.
• Store in a cool, dry place: Keep the cake in a cool, dry place, away from direct sunlight and heat sources. Heat and moisture can cause the cake to spoil more quickly.
• Freeze the cake: If you have a lot of cake leftover, consider freezing it. Wrap the cake tightly in plastic wrap and then aluminum foil, and store it in the freezer for up to three months. Thaw the cake at room temperature before serving.

By following thee approaches, it is possible to keep a cake fresh and moist for as long as possible.

References

AACC (2006) Approved Methods of the American Association of Cereal Chemists, method 10-50D, 10th edn. American Association of Cereal Chemists, St. Paul, Mn. USA

Cauvain, S. P., & Young, L. (2006). Baked products: Science, Technology and Practice. Oxford, UK: Blackwell Publishing.

Fustier, P., & Gelinas, P. (1998). Combining flour heating and chlorination to improve cake texture. Cereal Chemistry, 75(4), pp. 568-570 (Article).

Jarpa‐Parra, M., Wong, L., Wismer, W., Temelli, F., Han, J., Huang, W., … & Chen, L. (2017). Quality characteristics of angel food cake and muffin using lentil protein as egg/milk replacer. International Journal of Food Science & Technology, 52(7), pp. 1604-1613.

Lin-Chan, E. and Naksi, S. 1989. Biochemical basis for the properties of egg white. CRC Crit. Rev. Poult. Biol. 2, pp.  21–58

Matsakidou A, Blekas G, Paraskevopoulou A. 2010. Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil. LWT – Food Sci Technol 43(6) pp. 949–57.

Psimouli V, Oreopoulou V. 2013. The effect of fat replacers on batter and cake properties. J. Food Sci 78(10):C1495–502.