Store in an airtight container (or under a cake dome) at room temperature for up to 5 days.
The cake can be made ahead and frozen, without icing. When cool, carefully wrap cake in a double layer of clingfilm and a layer of foil. Freeze for up to 3 months. To defrost, unwrap and place on a serving plate at room temperature for 3–4 hours.
Photo credit - Keika Oikawa