Method:
1 Pre heat the oven to 200°C fan-forced.
2 Using an electric mixer, beat eggs and sugar in a bowl until pale and creamy. Fold in the flours and spoon into a square shallow silicon cake pan and bake for 8-10 minutes or until firm to touch.
3 Whisk cream in a bowl to soft peaks.
4 Lay the sponge on a clean tea towel and spread with the whipped cream, top with two-thirds of the sliced figs and roll to enclose.
5 Combine the icing sugar, butter and cocoa in a bowl and add 2-3 tablespoons boiling water to make an icing.
6 Place on a plate and top with remaining sliced figs. Dust with icing sugar and pour over the chocolate icing to serve.