How to stop gluten-free sponges getting damp while being stored

[piprabbit]

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?

Thanks

no idea but am very interested to know so bumping for you in the hope that someone more knowledgeable comes along!

Thanks for the bump soapnuts.

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 .

I made a fg cake with almond and coconut flour also damp put in fridge helped a bit

Thanks for the tip
c) put a batch in the fridge.

Think I'm going to be busy.