I'm making some GF cakes, my first time using GF self-raising flour. So far I'm really impressed with the results, nice fluffy cake, not at all dry or crumbly but when I store them in a tupperware for even a few hours they quickly start to feel quite damp to touch.
They still taste good, but I need to be able to keep them for 36 hours in containers.
Any tips on how best to store GF sponge? Is there something I can put in the container to keep the air drier, or do I need to change the recipe?
I think I might have to do more experimental batches. I could try: a) storing some without icing them - see if that keeps things drier. b) freezing them and seeing how well they defrost. If it buys me 24 hours it would be very useful. c) not sure .