I have a question about the last step on the recipe "Aunt Mariah's Lemon Sponge Cups" from ENunn. It says:
Let cool a bit. Turn out and serve with whipped cream, or serve still in the dish. You can also bake this in one large souffle dish. Aunt Mariah likes to garnish with a thin slice of lemon."
I just made these. Amazing. Really fantastic. But I was making them as an experiment, before I tried with guests. And now I have 5 more that I can't eat myself. I mean... probably not all today. So... how well do they keep? And do you have any tips? If I want to bring one to a friend in 4 hours do I need to refrigerate it between now and then?