Storing sponge cake

[purplemunkey]

Boring question alert. I’m making a cake for DDs birthday tomorrow. It’s a basic chocolate sponge that I’m going to sandwich with cream and jam. No fondant etc, she wants cream and fresh strawberries in top instead (yum!).

I was planning on doing the sponge this afternoon and the cream, jam and strawberry bits tomorrow. How is it best to store the cake overnight? In the fridge or in cake box at room temp?

TLDR
How is it best to store sponge cake overnight - fridge or cake box at room temp?

[Ellmau]

In an airtight container in cupboard.

Put in fridge when cream has been added as it's real cream.

[purplemunkey]

Thanks Ellmau

[purplemunkey]

Yikes. Realised too late but I’m not sure my flour looks right. Are these just bits of wheat? They’re not moving or anything so not convinced they are mites or weevils. But I don’t think my flour normally looks like this.

Cake is already in the oven Do you think it’s ok to eat?

[purplemunkey]

Oops, pics

[dementedpixie]

They don't look bug like. What flour is it?

[purplemunkey]

Just plain flour

[purplemunkey]

Plain white flour

[laughoutquiet]

Shouldn't be anything in plain white flour! You haven't mixed any whole meal or anything in? I've only seen weavils once and they were moving