chocolate roulade - help please!!

[Flowertop]

Hi, I have just made a lovely sponge in swiss roll tin (according to waitrose recipe). I then took out of the oven and tried to roll up (as recipe stated!) but it just broke into bits. Please let me know the rules when trying to roll up swiss roll/roulade type cakes as I have just wasted loads of money on the ingrediants and am very disappointed.
Thanks you for your time.
XX

can't you disguise it? ice it? sounds as though it was overcooked, does your oven run hot?

I dust icing suger onto g/proof paper then tip sponge out onto it. Once you have spread the filling over I start the roll off by hand then pull the g/proof paper towards me slowly until it is all rolled up. It does crack but this just gives it its rough bark look. If the sponge is breaking up into pieces, then I would guess your sponge is to dry. HTH

dust icing sugar over the top??