Separate the egg whites from the yolks. Beat the egg yolks with sugar until doubled in volume. Add sifted flour, vanilla, baking powder, cocoa and wheat starch. Add beaten hard whites with a pinch of salt and mix gently with a spoon. Cover pan size 30x40 cm (rectangular from the oven) with baking paper, oilme slightly and pour the mixture. Spread carefully with a spoon to cover well over and bake at 180C for 12-15 minutes. Once roasted remove the paper and leave it to cool the base. Stir your cream well. Baileys mix with milk, which loves to be sweeter and can add 2 tbsp sugar and syrup gently the base. Cut it into strips according to how we want to be very high cake - I cut at about 5 cm in width. Then smeared with cream strips and put here and there a bit of cherry jam. We take the tape and then rolled up, put it in the center of the tray, so upright and roll up around it and the other bands to shape the cake. With plastic wrap well foil cake to brace ourselves (perhaps a ring) and put it in the refrigerator for about 2 hours. Stir well the soft butter with powdered sugar (can also add flavor optional ). Plastered nice cake on all sides with oil and cream back in the refrigerator for one hour. Roll out your dough with sugar size slightly larger than the size of the cake and cover. Decorate optional and as appropriate.