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Cracking almost always comes from rolling a sponge that has already cooled or dried out. That is why the recipe says to turn the cake out onto a sugared towel and roll it up loosely while it is still hot, straight after the 10 minutes of baking. The sponge sets in that curved shape as it cools, so the second roll with the cream filling follows a path it already knows.

You can, but they need much more attention to moisture: canned mandarins are used here specifically well drained, because extra juice turns the whipped cream runny and soaks the thin sponge. If you use fresh segments, remove the skins and membranes, chop them and let them sit on paper towels for a while first. Fresh fruit is also more acidic, which can make the stabilized cream feel looser, so fold it in right before filling.

Because the filling is whipped cream and fruit, keep the roll covered in the fridge and eat it within about two days. Store it uncut if you can, or press plastic wrap against the cut face so the exposed sponge does not dry out. The whipped cream stabilizer helps the rosettes on top hold their shape overnight, but the powdered sugar dusting will slowly dissolve, so dust again just before serving.

Yes, and the recipe splits neatly in two: bake the sponge, roll it in the sugared towel and let it cool completely, then leave it rolled and wrapped for a few hours while you do other things. Whip the cream, fold in the drained mandarins, fill and roll on the day you serve it, since the cream is what limits how long it stays fresh. Save the rosettes, the mandarin pieces and the powdered sugar for the last moment so the decoration still looks crisp.

The stabilizer matters here because the cream has to hold a spiral inside the roll and stay standing in piped rosettes on top. Without it, whip the cream very cold and only to stiff peaks, and be aware that the filling may soften once the mandarin pieces go in. Draining the fruit extremely well becomes even more important, and the roll is then best served the same day.