What sponge makes the best roll without cracking?+
Use a light, flexible sponge such as a genoise or a soft Swiss roll sponge made by folding whipped eggs into the dry ingredients; it should be just set and still moist so it can bend without breaking.
Why does my log cake crack and how do I stop it?+
Cracks usually come from a dry or overbaked sponge or from rolling it after it cools, so bake until just set, roll the cake warm in a sugar-dusted towel or parchment and unroll only when cool to fill. Keeping the sponge even in thickness also prevents weak spots that crack.
Which filling is best and how do I keep it stable?+
Light whipped cream or mascarpone cream gives a fresh texture, while a stabilized buttercream or ganache holds shape longer; add a little mascarpone or a small amount of cornflour to whipped cream if you need extra stability.
How do I get a clean spiral when I slice the log?+
Roll the sponge tightly but gently so the layers sit compactly, chill the assembled log until firm, and slice with a sharp serrated knife, wiping the blade between cuts for neat rounds.
Can I make the log ahead and how should I store it?+
Yes, assemble and chill overnight for the best slices and flavour. Keep it covered in the fridge for 2 to 3 days or freeze wrapped tightly for longer storage, then thaw in the fridge before serving.
What frosting gives the most authentic bark look?+
A chocolate ganache or a chocolate buttercream spread roughly, then dragged with a fork or spatula makes the classic bark texture; dust with icing sugar or add meringue mushrooms for a festive finish.
What common mistakes should I watch for?+
Watch the bake time so the sponge stays moist, spread batter evenly to avoid thin weak spots, roll while warm to prevent tearing and let the finished log chill so the filling and coating set. These simple steps solve most problems people run into.
