It can be stored at normal temperature for 3~5 days in autumn and winter, 2~3 days in summer, 7~ 10 days in sealed refrigerator and 2~3 months in sealed freezer, and can be thawed and heated before eating.

2. Sponge cake (or Qifeng cake)

The moisture on the surface of a cake embryo will decrease immediately after baking, so it is necessary to leave it for a period of time after releasing steam and wait for "soaking" (softening after absorbing water from the air). After completely cooling, cover with plastic wrap, seal, put into sealed bags or sealed boxes for refrigeration, and eat within 3 days.

3. Finished cake

Generally, the shelf life of finished cakes will not be too long, and the higher the temperature, the easier it is to deteriorate. Most cakes contain eggs, which are easy to breed bacteria at high temperature. Therefore, cakes without batter, raw eggs, whipped cream and meringue can be kept at room temperature for several days.

4, pound cake

After the cake embryo such as pound cake is demoulded, it can prevent water loss by coating syrup, alcohol or jam containing alcohol on the surface while it is hot, and at the same time, it will be preserved and the taste will be moist. Sealed with plastic wrap, stored in refrigerator at 20℃ for 7~ 15 days in autumn and winter, and stored in refrigerator at 30℃ for 3~5 days in summer. Frozen storage can last about 1 month.