Roulades are usually done with a sponge cake, rather than a box mix. I would be interested to know if someone has a conversion to make a box mix into a sponge.
Theresa 
What adjustments (if any) do you make to a box mix to make a roulade? Does the cake need to be more dense or lighter in order for it to roll without cracking?
Well the sushi cake I made in August, I tried a few different recipes- my first experience with jelly rolls lol. The recipe that Narie posted in my jelly roll thread- I'll dig that up- worked wonderfully and was super easy to make. I was going to be making the jelly roll part of the cake on site (as in at my brother's house out oftown) so I thought it might be easier to transport just a box mix lol. Anyway as per all my research, white cake didnt work lol. Do they sell spongecake mixes? I dont know. I bought the white cake ones because I wanted white coloured cake lol. But I did learn that white cake mix (BC I think) did NOT roll at all without crumbling lol).
And I would account normally for my lack of experience that I'm sure modifications can be made to anything to make them work, LOL but I wouldnt have a clue nor would I want to try modifying a box mix until I know WAY more about the CHEMISTRY part of baking LOL
good luck!
Not sure about a mix. I've made this sponge cake that is Wilton's recipe and it turned out really well and rolled without cracking:
http://www.wilton.com/recipes/recipesandprojects/cake_mixes/spongecake.cfm
I also have tried this and it didn't work. It just broke up, still tasted good, but it wasn't pretty. You really need a sponge cake for a roll.
An old time tip (Wilton didn't include):
When you remove the sponge cake from the pan pop it onto a clean kitchen towel and gently roll it up. Allow it to cool then gently unroll it & remove the towel. It will cool into a semi rolled shape that is easier to fill and finish rolling. (Inotherwords it won't fight back & break as bad).
I hope this made sense?
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