1. While baking vanilla sponge cake, which is the base of Swiss roll, don't over bake or under bake it.
2. The size of baking tray is most important thing to make Swiss roll.
3. Once you have rolled the cake, place it in fridge to set for minimum 3 hours. Don't cut into slices immediately.
4. While spreading the batter of cake on frozen pattern, make it as thin as possible, as after the cake is baked, it would rise and would be difficult to roll the cake.