In making roulades& jelly rols , it require that the cake batter
should be baked properly.That is the batter is spread evenly and baked
at temperature in the range of 220-230 deg C and just enough that when
you touch with finger it wil bounce back.
The baking time may range from 10-15 minutes.
If you baked longer or the baking temparature is lower you wil dry up
the cake making it brittle to further manipulation.
It also helps if your recipe has higher amount of eggs as the egg
proteins tend to strenghten the cake texture making it resilient and
tolerant to rough handling during the rollihg process.
It is then immeidiately removed from the oven and preferably turned on
a sugared or even floured towel or parchement and rolled loosely. This
applies for normal sponge rolls .
For chiffon cake type recipes it has more tolerance,( its more easier
to r oll than the typical sponge cakes rolls),
You can rolll it immediately, but even if you let it cool down
before you fill and roll it will come out satisfactorily .
..The same also with some genoise type of sponge. The presence of fat in
the recipe makes the rolls flexible and cracking is minimized.
Roy