Freezing Matcha Sponge

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Nigella's Matcha Cake with Cherry Juice Icing (from SIMPLY NIGELLA) is a chiffon-style matcha sponge cake coated with a cherry glace icing. The base of the cake is made with whisked eggs and enriched with oil. This sponge does not keep quite as well as a traditional sponge cake but it does freeze well so it can be made in advance.

Once the cake is completely cold, wrap it tightly in a double layer of clingfilm (plastic wrap) and a layer of foil. If the cake is still on the base of a springform pan then you may find it easier to leave the cake on this base while you freeze it, to add some extra support. The cake will freeze for up to 1 month. To defrost the cake, unwrap it (and if on the base of the springform pan then remove the pan base at this point) and put on a wire rack at room temperature for about 3 hours.