Yule log help please

[NAB3hundredChristmaslights]

Last week I made a chocolate roll and found it impossible to roll into a swiss roll shape. I am now about to make a white Christmas yule log (different recipe) and would appreciate some advice for the rolling up. Do it warm, cold, etc etc? TIA.

When the cake is cooked and still warm, empty out onto a sugared (caster) piece of greaseproof. Use the paper to roll up the cake. I find it easiest to roll away from me... pull the paper whilst tucking the first edge in, then it should roll up nicely.
When cool - VERY carefully, unroll and add your filling, then again VERY carefully, roll back up, take off the paper and decorate.
Hope this helps.

I meant to say, if you try and roll it cold it will just crack/split.

Never realised I was meant to roll with paper in and then could unroll and take it out! Books don't say that!!

I know they don't - that's a gem from my school Domestic Science teacher (many many moons ago!!). I'd always wondered why it was impossible to roll

It also works even if you roll the paper inside the cake IYKWIM rather than just pulling and guiding the sponge on its own.

Actually it's probably easier to unroll if you do leave the paper inside the roll.

The guiding way would be best for rolling up filled with jam when you've no intention of unrolling again.

Sorry... I'm waffling

OKay. It is done.

So do I roll now, putting the paper inside while it is still warm? How long do I leave it rolled for?

Yes, do it now. Leave it rolled until you're ready to add the filling.

Thank you,