What changes in an eggless cake
Why we bake eggless cakes from their own recipes, and what that means for texture.
How to store a cream cake
Cold, covered and taken out at the right time: keeping a cake as good as the day it arrived.
A fresh cream cake tastes freshest on the day it arrives, but with a little care it will still be lovely on the second day. Most cakes that go wrong do so in the first hour, not the second day.
As soon as the cake reaches you, put it in the fridge in its box. Coimbatore afternoons are warm enough to soften whipped cream within thirty minutes, and once the cream slides, it will not firm up the same way again. Keep the box flat and away from strong-smelling food like onions or pickles; cream absorbs smells.
Take the cake out about 20 minutes before you cut it. Cold sponge tastes dull and the cream is firm; a short rest brings back the flavour. Use a long knife dipped in hot water and wiped dry between slices for clean cuts.
For leftovers, press a piece of cling film against the cut face of the cake to stop the sponge drying out, then return it to the box and the fridge. Eat it within two days. Buttercream and ganache cakes are more forgiving and keep for three days, but the same rules apply. Please do not freeze fresh cream cakes; the cream separates when it thaws.
