I made a no-oil sponge cake for a swiss roll. I filled it with fresh whipped cream and then stored the cake in the fridge. It has gone moldy within 4 days of filling it. Since filling it, it has been stored in the fridge. Why did it go moldy so quickly?
Not sure exact fridge temp and it was stored in a plastic rubbermaid covered container. but I think oil does have something to do with it since other cakes with butter such as pound cake does not grow moldy so quickly.
Oil acts as a preservative which slows down the growth of mould in the cake. Because you've removed a preservative, the bacteria grows at it's normal pace. Chilling it slows it down, but not as much as the oil would.
When I make bread I tend to put honey in it as this is a natural preservative and this works for me, gets another day out of the bread.