3 eggs, white room temperature
1/2 c. butter
1 c. sugar
1/2 c. milk
1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla
1/2 tsp. almond extract

FILLING INGREDIENTS:

1/2 lb. dried figs, finely chopped
1/3 c. sugar
1/3 c. boiling water
1 tbsp. lemon juice

Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans. In small bowl beat egg whites until soft peaks form, add 1/2 cup sugar and beat until fluffy. Sift together dry ingredients, add to butter mixture alternately with milk, ending with flour. Fold in egg whites. Add flavorings.

Divide batter evenly between 2 pans. Bake for 25 minutes or until tester comes out clean. Cool 10 minutes and remove from pans. Spread filling between layers. Frost sides and garnish with figs and chopped nuts if desired.

Filling: In top of double boiler mix together all ingredients in order given. Cook over boiling water until mixture thickens to spreading consistency while mixture is still hot spread between cooled cake layers.

FROSTING FOR FIG CAKE:

3/4 c. sugar
2 tbsp. & 2 tsp. water
1 egg white
1/2 tbsp. light corn syrup
Dash of salt
1/2 tsp. vanilla

Combine first 5 ingredients in top of double boiler, beat 30 seconds at low speed with electric mixer. Place over boiling water, beat constantly on high speed for 7 minutes or until stiff peaks form. Remove from heat. Add vanilla and beat 1 minute more.