Why did my sponge cake go moldy so quickly? 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.