Makes 1 (8-inch) cake.
- 2 - Tablespoons butter
- 3 - eggs
- 1-1/2 - cups sugar
- 2 - cups flours, sifted
- 2 teaspoon baking powder
- 1 - cup cream
- 1 - teaspoon vanilla or lemon extract
- Pinch of salt
- 1/2 - pound chopped figs
- 1/4 - cup water
- 1/2 - cup sugar
Preheat oven to 350° F.
Grease & flour 2 8-inch cake pans.
Cream butter, egg yolks, and sugar. Sift in flour and baking
powder, alternately adding cream.
Bake for 30 minutes.
Add vanilla, fold in stiffly
beaten egg whites and salt.
Steam figs in a little water until soft. If you used lemon
flavoring in the cake, add a little lemon juice to the figs as they
When the water is cooked away the figs should be soft enough
to chop or mash. Smooth to a paste with the sugar and spread between
layers of cake.
Dust top with confectioners' sugar.