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I made a no-oil sponge cake for a swiss roll. I filled it with fresh whipped cream and then stored the cake in the fridge. It has gone moldy within 4 days of filling it. Since filling it, it has been stored in the fridge. Why did it go moldy so quickly?

Caroline
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2 Answers2

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Not sure exact fridge temp and it was stored in a plastic rubbermaid covered container. but I think oil does have something to do with it since other cakes with butter such as pound cake does not grow moldy so quickly.

user36210
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Oil acts as a preservative which slows down the growth of mould in the cake. Because you've removed a preservative, the bacteria grows at it's normal pace. Chilling it slows it down, but not as much as the oil would.

When I make bread I tend to put honey in it as this is a natural preservative and this works for me, gets another day out of the bread.

mickburkejnr
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