Swiss Roll help needed please

[101damnations]

Our village produce show s in a few weeks and one of the classes is a Swiss Roll.I've never made one before,so had a practice run and it was a disaster.I resembles a pile of Jenga bricks rather than any sort of roll.I followed the instructions in my book faithfully,but it didn't 'roll' at all.Does anyone have any hints or tips to help me out?

Thanks very much!

Lay the sponge on greaseproof paper dusted with icing sugar. Roll up the sponge using the paper and keep the paper inside. When it is fully rolled leave the sponge (with the pape inside, this is very important ) lightly weighted down. Unroll, remove the paper and then it should be very easy to roll back up.

Mine always cracks and I have no idea why! :(

OOh thank you Sorrento56.I didn't leave the paper in when I tried.I'll have another go.

to stop cracking roll it up in a very slightly damp tea towel and leave it on for a while