1) Eggs - 4.
2) Tepid water - 4 tsp.
3) Superfine sugar - 1/2 cup (4 oz./115 g).
2) Plain flour - 1/2 cup (2 1/4 oz./60 g).
3) Cocoa - 1/4 cup (1 oz./25 g).
4) Baking Powder - 1 level tsp.
5) Butter (for greasing).
6) Icing sugar (for dusting).
For the Filling:
1) Unflavoured gelatin - 3 tsp.
2) Bailey's Irish Cream - 1/2 cup (4 fl. oz./115 ml).
3) Superfine sugar - 1/4 cup (2 oz./55 g).
4) Vanilla Extract - 1/2 tsp.
5) Whipping cream - 1 cup (8 fl. oz./225 ml).
1) Turn over the oven temperature to 400 degree Fahrenheit (Gas Mark 6).
2) Pour water in a bowl. Add in the eggs and whip until frothy.
3) Add the sugar little by little, beating the mixture lightly.
4) Combine the flour, cocoa and baking together in a seperate bowl. Fold gradually into the egg mixture.
5) Carefully line a jelly roll pan (35 cm X 40 cm) with greased baking paper. Pour the runny mixture onto the paper and spread evenly.
6) Bake the mixture for about 15 mins, or until firm.
7) Turn the firmed mixture out, upside down, onto a clean towel sprinkled with icing sugar. Peel off the baking paper.
8) Beginning at one long side, wrap the sponge up with the tea towel inside. Raise it onto a wirerack and let cool.
9) Pour 2 tbsp. of water into a small bowl and scatter the gelatin over it. Let rest for 5 mins.
10) Place the bowl in a pan full of warm water to let the gelatin dissolve.
11) Combine the Bailey's Irish Cream, sugar and vanilla together in a small bowl. Add in the dissolved gelatin and stir. Chill for about 15-20 mins or until the mixture begins to thicken.
12) Whip the cream until it stiffens. Fold into the setting mixture.
13) Unroll the sponge and spread the Bailey's Irish cream uniformly over it. Roll it up again and refrigerate for approximately an hour.
14) Garnish with rosemary and red currants (you can skip this if you prefer otherwise). Serve.