My swiss roll ALWAYS cracks...any tips to avoid this?

[lolalotta]

When I unroll it once it has cooled to add butter icing I find it always cracks really badly, I was just wandering if anyone had any tips to avoid this? TIA!

do you use greaseproof paper or a dmap tea towel to roll it?

you really need OMDB or slubbers, they are cake queens

I do use greaseproof paper dusted with caster sugar but have never tried a damp tea towel. OMDB or Slubbers please help! Maybe I need to try a new recipe...

It might crack if its too overcooked. You only need to cook a Swiss roll for 6 mins or so, and it will be barely golden to work best, imho.