Let the good times roulade

I admit that maybe I've become obsessive, but the pumpkin roulade was seemingly so easy that I just had to try again.  This time I was inspired by this recipe.  A red velvet cake with white chocolate mousse and raspberries inside.  Mmmmm mmmmm!  It sounded delicious and perfect for our Christmas dessert.  The results fell short of my grand expectations.  I submit to you people's exhibit A:

The problem was after the cake was cooked and rolled and cooled it completely cracked when being unrolled. I was left with about 5 long strips of cake. I proceeded to fill them and "roll" them back up the way they should be rolled. I wrapped it quickly and tightly in saran wrap and aluminum foil and put it in the fridge overnight where I hoped it would heal itself. It did not. I think that some pieces sunk further into the filling, and thus it looks all rolled back up on itself - although I can't really seem to figure out how it should have gone together.

It looked a little better when sliced, I submit people's exhibit B:

And, it tasted delicious!!

I think that perhaps the cake part was cooked too long, I'd attempt a shorter time the next time. It also seemed a little dense, I'd maybe go to 3/4 cup of flour or substitute cake flour instead.