Chiffon cakes, in general, are suited to freezing for up to two months.To freeze, allow the cake to cool completely. Wrap it loosely, but completely sealed, in several layers of cling wrap so as not to damage its shape. Then, wrap in a final layer of aluminium foil, and place it in the freezer. When you're ready to tuck into it, thaw out the frozen cake at room temperature for 2-3 hours, or until it comes to room temperature.