Dubai Chocolate Swiss Roll

1. Preheat the Oven

Preheat your oven to 180°C (350°F). Line a 30×40 cm (12”×16”) baking tray with baking parchment.

2. Prepare the Cocoa Sponge

Beat 5 eggs and 120 grams of caster sugar until pale, thick, and tripled in volume (5-7 minutes).

Pour in 30 millilitres of neutral oil, 40 millilitres of milk, and 1 teaspoon of vanilla extract.

In a separate bowl, mix 60 grams of plain flour, 25 grams of cocoa powder, and a pinch of salt. Sift the flour mixture into the wet ingredients.

Using a spatula, carefully fold the dry ingredients into the egg mixture in two batches to retain the air.

3. Bake

Pour the batter into the prepared baking tray and smooth it out until evenly distributed.

Bake the base for 10–12 minutes. It bakes very quickly, so keep an eye on it.

4. Roll the Base up

Once the sponge is baked, invert it onto a clean kitchen towel. Peel off the baking parchment and roll it up from the short side. Let it completely cool on a wire rack wrapped in cloth.

5. Prepare the Kataifi Crunch

Toss 80 grams of finely shredded kataifi pastry with 30 grams of melted butter and 1 teaspoon of honey.

Spread the kataifi onto a baking tray and bake for 10–12 minutes until golden and crisp. Once crispy, let it cool.

6. Make the Pistachio-Tahini Cream

Heat 150 millilitres of cream until it simmers gently. Pour it over 100 grams of chopped white chocolate and let it steep briefly.

Stir it until smooth, then add 120 grams of pistachio cream, 2 tablespoons of tahini, and 2 tablespoons of icing sugar. Add flavours if using.

Allow the mixture to cool until it forms a spreadable consistency.

7. Assemble the Roll

Unroll the cooled sponge cake. Spread the pistachio-tahini cream evenly on the base. Sprinkle kataifi crunch on top, then roll up gently but firmly. Chill for at least 30 minutes to set.

8. Top with Ganache and Garnish

Heat 80 millilitres of cream and pour over 100 grams of chopped chocolate. Stir until smooth and glossy.

Allow the ganache to cool slightly before pouring it over the roll.

For a nice finishing touch, drizzle with melted white chocolate and garnish as desired.

Baker’s Note

Every detail in this cake plays a role—the moist sponge, the not-too-sweet cream, the delicate crunch. If you’re someone who usually avoids Swiss rolls, thinking they’re tricky or too sweet, give this one a try. It’s special in a quiet, unassuming way. I bake often, but this recipe genuinely made me pause. I hope it brings you that same quiet satisfaction.

Tips for Success

To ensure that your Dubai Chocolate Swiss Roll turns out really well, here are a few additional tips:

Room Temperature Eggs: Make sure the eggs are at room temperature before you start. This helps achieve maximum volume when whipping.

Gently Folding: Be careful and gentle when folding in the flour mixture to keep the batter airy and avoid deflating the mixture.

Rolling While Warm: Roll up the cake while warm using a tea cloth. Rolling it up, when still warm, prevents cracking and ensures the correct shape.

Pistachio Cream Substitution: For a homemade version, mix shelled, roasted pistachios with a little oil and honey.

How to Store

• Store the Dubai Chocolate Swiss Roll in the refrigerator in an airtight container for up to 3 days.
• Before serving, let the roll rest at room temperature for 10–15 minutes for the best texture.

Looking for more rich and elegant desserts? Try these:

Kataifi Berry Tart

Crunchy Kataifi Cheesecake Bites

Apricot Pistachio Kataifi Tartlets

Conclusion

This is one of those rare bakes that made me stop mid-slice and just smile. I hope it brings the same quiet joy to your kitchen. If you make it, tag me—I’d love to see your version, your twist, your “wow” moment.