Japanese flour, seasonal ingredients and authentic flavours. Those were the triumvirate structure of Kele Rollcake.

Each roll cake costs between S$10.9 to S$18.9 but we got the S$20 for 3 special roll cakes promotion.

The Black Sesame Peanut Roll Cake had the perfect amount of astringency to the black sesame. It was aromatic, nutty, and most surprisingly, very fluffy. I made a mental note that Kele’s cake texture isn’t exactly the fluffiest on my first try. It’s definitely passable, especially considering the fact that it’s been in the freezer, but there are fluffier, cloud-like ones out there that I prefer. But, I thought it was impressive how the denseness of the black sesame paste didn’t weigh the cake down.

Since we’re talking about nuts, the Avocado Macadamia Nut was a genius combination. While the macadamia has a naturally stronger flavour than the avocado, the nutty and rich flavours did not overpower the grassy, buttery freshness of the avocado. Both elements had their full potential drawn out here, without any rivalry.

Comparing this to a similar flavour in their line-up, the Gula Melaka counterpart has a more delicate profile. The grassy notes are more potent here, allowing only a brief sojourn of sweetness from the gula melaka.

Meanwhile, out of their fruit series, Mao Shan Wang gets most of the spotlight. This durian dessert was pungent and creamy, with an authentic durian flavour laced with a touch of bitterness at the end.

It won the Strawberry Cream Cheese and Mango Cream Cheese by a long run. The mango was refreshing. Decent, but I’d recommend the aforementioned flavours instead. However, the Strawberry has a more jammy, (I’d say slightly artificial but the other co-founder, who has a sweet tooth, quite enjoyed it) nuance to it. Despite so, I’d like to clarify that all of Kele Rollcake’s products are strictly made with fresh ingredients.

This brings us to the last flavour I tried, Rum & Raisin. This is the kind of flavour that you either love or hate. The rum here tasted super genuine. None of that artificial flavouring bullshit here.


Kele Rollcake’s strongest point is definitely the extensive flavours that deviate from the norm. Case in point, Mao Shan Wang, Black Sesame, Avocado…

I mentioned how the texture of the cake was passable but could be fluffier. But bear in mind these were kept in the freezer and they can be stored for a month (which is great for me because I don’t like eating too much of the same food at one go). Thus, with the given circumstances, I’d say the texture’s great. Also, according to the staff at Kele, the texture of the roll cake changes every 5 minutes and I personally prefer it at its fluffiest which is after the 20 minutes mark but Monice preferred it after 5 minutes, commenting on how stiffness and temperature reminded her of an ice-cream cake.

Overall, Kele Rollcake is a great investment for high-quality ready-to-eat cakes. 

Order on their official website.

*This article is written in collaboration with Kele Rollcake

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