The secret to making a roulade: Line your baking pan with parchment paper. Use the paper as a guide to roll the cake when it is still slightly warm. After the cake has cooled, unroll it, add the filling, and reroll it back into a spiral. Cake flour has 8-9% protein, making it the weakest flour on the shelf, and it bakes up into meltingly tender cake layers making it ideal for delicate products such as sponge cakes and some cookie doughs. Serve this rich, earthy cake as a brunch option instead of the usual coffee cake or as the perfect ending to a fall meal.