Storing Autumnal Birthday Cake

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Nigella's Autumnal Birthday Cake (from HOW TO BE A DOMESTIC GODDESS) is a moist sponge flavoured with maple syrup and topped with a marshmallow-like icing. The cake can be made in advance but unfortunately the icing does not keep very well and should be made and put on the cake as close as possible to the serving time.

The sponge can be made a day ahead and once the layers have cooled they can be wrapped tightly in clingfilm and stored in an airtight container. They can also be frozen, wrapped in a double layer of clingfilm and a layer of foil, for up to 3 months. To thaw, unwrap the sponge layers and leave them on a wire rack at room temperature for 2-3 hours. Leftovers of the iced cake can be stored in the fridge overnight, but the icing will lose some of its airiness and become slightly stickly. You may also want to note that the egg whites in the icing are not fully cooked, so if you are serving the cake to children or those with a weakened immune system then use pasteurized egg whites from a carton instead.