Here's a treatise from BBC Good Food:
- Take a large sheet of baking parchment and sprinkle liberally with caster sugar.
- Carefully flip the warm sponge onto the parchment and peel the baking paper away from the sponge.
- Score a line along the bottom of the sponge, approximately 2.5cm away from the edge. Don't cut all the way through.
- Using the line scored, roll the sponge up tightly and leave to cool completely.
- When the sponge is cool, unroll it gently.
- Spread the jam filling evenly over the surface of the sponge leaving an 8–10cm gap at one end.
- Spoon the cream onto the jam and spread with a palette knife.
- Pulling the paper tightly towards you, slowly ease the sponge over the filling.
- Serve with the open edge on the bottom to keep it tightly rolled
Here's an idea from food52.com
- Lay out a (very clean) kitchen towel and dust it with powdered sugar.
- When you take the cake out of the oven, immediately invert the sheet pan over the towel.
- It's a good idea to trim away the very edges of the four sides with a very sharp knife so it's not crusty.
- While the cake is still warm, roll your cake with the towel. The cake will be more pliable when it's warm, and will
hold the shape as it cools (the towel will act like a placeholder for your filling!).
- When the cake is fully cooled, unroll it gently and it should still have a slight curve no need to flatten it, allowing
you to fill as normal, and then neatly roll right back up for a tasty and lovely treat!
Here's something from Ellen's Kitchen:
- Use cake flour or other soft, low gluten flour. If not available, add corn starch to prevent the cake from breaking
up when it is rolled. Substitute some portion of flour with corn starch, to a maximum of ⅓ of flour.