Cover the figs with boiling water in a
bowl and set aside to soften for 30 mins.
Drain and mash well with the banana.
Heat oven to 190C/170C fan/gas 5.
Grease a Swiss roll tin – about 34 x 24cm.
Line the base with baking parchment.
Separate the eggs, collecting the
whites in a large clean bowl. Beat with
an electric whisk until stiff peaks hold on
the end of your whisk, then add half the
sugar and beat until thick and glossy.
In another mixing bowl, beat the yolks
with the remaining sugar until pale. Whisk
in the mashed fig mixture. Fold this mixture
into the meringue mixture until well
combined. Mix the flour, bicarbonate of
soda, spices and a pinch of salt. Sprinkle it
over the wet mixture and very gently fold
in, again until well combined. Gently scrape
and spread the batter into the tin. Bake
for 12-15 mins until springy to the touch.
Meanwhile, lay a clean tea towel on
the bench (this helps keep the cake nice
and moist). Scatter the caster sugar over
the towel, flip on the cake, peel off the
parchment, then roll up from the shortest
side with the tea towel into a Swiss roll.
Lift onto a wire rack to cool completely.
Unroll the cake gently. Using electric
beaters, whisk the cream and icing sugar
together to soft peaks. Spread the fig jam
over the cake, followed by the cream.
Roll up again and slice to serve.