Making a Yule log the night before
I am making Mary Berry's Yule log for Christmas after a very successful practice run a few weeks ago. Due to lack of oven space on Christmas day I was hoping to make Yule log the night before. I follow Mary berry technique of rolling up sponge when it's out of the oven and let it cool. My question is should I leave the sponge to cool overnight, roll up sponge with cream filling and place it in fridge overnight or should I completely finish my Yule log the night before with chocolate frosting and all? I don't want the sponge to dry out nor do I want the frosting to be rock hard either. Any tips?
Also I'm wanting to make it chocolate orange by putting in some orange marmalade on sponge before cream and putting some zest and juice into frosting and cream. Flavor combo sound good? Any alterations I should make?