Preheat the oven to 180 degree C before baking. Lightly grease the cake tin and line with parchment paper.

In a large bowl sift together the all purpose flour, baking soda, baking powder, cocoa powder and sugar. Make a well.

Add all the wet ingredients one by one. With an electric mixer, beat the mixture on low speed for 2-3 minutes until the dry and wet ingredients are well combined. Do not over beat it.

Pour the batter in the prepared pan. Tap the pan a couple of times so the batter is spread evenly and there are no air bubbles.

Bake for about 30 min. Check the cake with tooth pick. Toothpick inserted in the middle of the cake should come clean when the cake is ready.

Once out of the oven, transfer the pan to a wiring rack to cool. After about an hour remove the cake from the pan and let the cake cool completely

Carefully cut the sponge cake horizontally to make 2 equal parts.

Start arranging in an openable cake pan.

Arrange one sponge layer at the bottom. Moist it with the super syrup.

Cover it with the second layer of vanilla and chocolate ice cream. Make the layer generously. Arrange chopped figs and walnuts to it.

Same way arrange a layer of sponge cake, moist it with sugar syrup and apply rest ice cream generously over it. Decorate with left figs and walnuts.

Put it in a fridge and refrigerate till firm.

Can be enjoyed anytime thereafter.

Make sure that ice cream is not melted when u serve.. let it melt while eating.

Happy Easter Treat.