Regular Flour For Sponge Cake

I made sponge cake using regular flour to compare with previously sponge cake with mocaf.
I put the sponge cakes in the fridge. Mocaf sponge cake became slightly hard and was not moist anymore (it is quite common though). It was felt dry. while regular sponge cake was not too hard nor too dry. I still can feel the moist texture. The skin may be a little bit dry but the inside isn’t. It wasn’t chewy and soft while it was cold but it is still good. Leave it for a while until room temperature, it will be chewy and soft.
I didnt heat the cake with microwave as microwave usually ‘mess up’ the texture. When it is hot, it is ok but after reaching room temperature, it will become terrible! I wanted to test whether the texture of the cake would be back like before i put it in the fridge or not.
Again, sensitivity matters. It may be not 100% back like before putting in to the fridge but it is not also ruined. The texture is still there though only slightly less than 100% 😀. For me, it still doesnt matter. And absolutely doesnt matter if i compare to mocaf sponge cake. I can ‘feel’ it even when i cut the cake. The smooth feel was different when it was the mocaf sponge cake