Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

• Freezing Cakes

  I made Nigella's Victoria Sponge and only want to use half of the sponge I've baked for now. Is it possible to freeze the remaining half of the sponge (sans the cream, jam and fruit of course)? Thank you!   

  Can Nigella's Chocolate Olive Oil cake be frozen? If so, at which stage should it be done and how long does it take to thaw?

  Posted by mollycat. Answered on 25th Jan 2013 at 12.00

  From the nigella team:

  Most cakes freeze well and it is usually best to freeze them without any icing or filling. After baking, make sure that the cake has fully cooled then wrap it tightly in a double layer of clingfilm (plastic wrap) and a layer of foil. If you have a large enough resealable bag then you copuld also put the clingfilm wrapped cake in this and seal tightly, expelling as much air as possible from the bag. If the cake has two layers then we suggest that you wrap each layer individually, as the layers could stick together a bit as the cake thaws.

  Cakes can be frozen for up to 3 months. To thaw cakes unwrap them and put them on a wire rack at room temperature. They should thaw out in 2 to 3 hours. It is easiest to ice and fill the cakes once they have come to room temperature.

  Add Bookmark facebook twitter Print share