Castella Roll Cake
Castella Roll Cake is a soft and fluffy Japanese sponge cake rolled with a creamy filling, perfect for tea time or special occasions. Learn how to make this light and tender dessert with our easy recipe!
The Castella Roll Cake is a delicate and airy Japanese-style cake, known for its soft, fluffy texture and mild sweetness. Inspired by traditional Japanese Castella sponge cakes, this roll cake is made by blending a light, low-protein flour with eggs, milk, and a touch of lemon juice, resulting in a moist, cloud-like consistency. It’s then gently rolled with a layer of filling, such as apple jam, custard, or whipped cream, creating a perfect swirl with each slice. The golden-brown exterior and tender, melt-in-the-mouth interior make this cake a delightful treat for any occasion, balancing simplicity with refined flavor.
Ingredients
- 90 g low-protein flour
- 70 g milk
- 6 eggs, separated
- 60 g sugar
- 50 g cooking oil
- 1 g salt
- 1 tsp lemon juice
- Apple jam (or other filling of choice)
Nutritional Information
- Calories: 220
- Protein: 6g
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrate: 26g
- Sugar: 15g
- Fiber: 0.5g
- Sodium: 100mg
- Cholesterol: 135mg
Directions
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In a bowl, combine 70 g milk, 50 g cooking oil, 1 g salt, 90 g low-protein flour, and 6 egg yolks. Mix until smooth.
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In a separate bowl, beat the egg whites with 1 teaspoon lemon juice until foamy. Gradually add 60 g sugar and continue mixing until stiff peaks form.
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Gently fold the egg yolk mixture into the beaten egg whites. Be careful not to overmix.
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Pour the batter into a microwave-safe baking tray. Bake at 160°C (320°F) for 30 minutes.
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Once the cake is done, spread a layer of apple jam (or filling of choice) evenly over the cake. Carefully divide it down the middle before serving.
