Can I make chocolate swiss roll tonight & fill it with cream tomorrow - or will it go stale?

[KatyMac]

I was going to use a fatless sponge probably a 4 egg one

Any thoughts?

Or do I need to get up early tomorrow?

It'll be fine for tomorrow.

You will need to roll it up tonight - use greaseproof paper where the cream will be. Wrap up well and put in fridge to keep it moist.
Alternatively (this is what I do with roulades, so not sure it works with proper sponges), when you take the swiss roll out of the oven, immediately cover it with a damp clean tea towel and put tin on a cake rack. When it has cooled, keep the tea towel on (damp it again if necessary) then cover fairly tightly with foil - again probably best to keep in the fridge overnight.

I was thinking about rolling it in greaseproof but I hadn't thought about the fridge?

If you use my second method, keep the cake in the baking tin, and put some greaseproof over the top before you put the put the damp tea towel over - works well for roulade but could make the swiss roll a bit damp and sludgy.

Thanks I have decided not to

After 2 lots of profiteroles, the bottom half of a trifle & 2 fruit cakes, I am going to rest