Swiss roll 'fail'- why?

[ampere]

Just made a swiss roll- first in years. It was all going according to plan except, inevitable, for the roll bit. I was as quick as I could be (too quick?! I dunno!) And the sponge cracked big time. The outer crust was quite brittle.

Did I overcook it? (pale golden, lightly springs back- 13 mins?) Was the recipe wrong?
(4 eggs, 2/3 cup caster sugar, 3/4 cup SR flour)- beat the eggs to pale and stiff. added sugar, folded flour with metal spoon, straight into 180 degree oven.

Anyone any ideas??!

Does it matter if it's cracked?surely it's the taste that counts

When it is out of the oven you need to let it cool in the tin with a tea towel over the top. That way it sort of 'steams' a bit and the top stays soft and won't go brittle.

Bet it still tastes great though

Ah ha! THAT would explain it! I was actually expecting a 'damper' sponge than I got.

Thanks.

Though I'm sure it will taste OK it was supposed to be a bit dressy for a 'special' afternoon tea. Wotevah!