Rice Sponge Cake

This cake is best served the day it's made, as the delicate texture begins to dry out after 24 hours. However, it can be baked up to 1 day ahead, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature.

Store the cooled cake in an airtight container at room temperature for up to 2 days. Do not refrigerate, as this will dry out the delicate crumb. The cake can also be frozen for up to 1 month—wrap tightly in plastic wrap, then aluminum foil. Thaw at room temperature for 2-3 hours before serving.