Fig Éclair

Ingredients

• 0.5 cup Unsalted butter, softened (Original recipe specifies 'scant', but 1/2 cup is a standard modern measurement.)
• 1 cup Granulated sugar
• 0.5 cup Milk
• 1.875 cups All-purpose flour (1 7/8 cups)
• 3 teaspoons Baking powder
• 4 whites Large egg whites
• 0.5 teaspoon Vanilla extract
• 1 cup Dried figs, stemmed and finely chopped
• 0.5 cup Water
• 0.25 cup Granulated sugar
• 1 tablespoon Lemon juice
• 0.25 teaspoon Ground cinnamon (optional)
• 2 tablespoons Powdered sugar, for dusting

Instructions

1. 1In a small saucepan, combine the chopped dried figs, water, granulated sugar (for filling), and lemon juice. Add ground cinnamon if desired. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for 10-15 minutes, or until the figs are very soft and the liquid has mostly evaporated, creating a thick, jam-like consistency. Remove from heat and let cool completely. For a smoother filling, mash with a fork or process briefly in a food processor once cooled.
2. 2Preheat your oven to 350°F (175°C). Grease and flour two shallow pans (e.g., 8x8 inch square pans, 9-inch round cake pans, or small sheet pans) to prevent sticking.
3. 3In a medium bowl, whisk together the all-purpose flour and baking powder until well combined. Set aside.
4. 4In a large mixing bowl, using an electric mixer on medium speed, cream the softened unsalted butter and granulated sugar (for cake) together until the mixture is light, fluffy, and pale in color. This should take about 3-5 minutes.
5. 5Gradually add the egg whites to the creamed butter mixture, one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
6. 6With the mixer on low speed, gradually add the dry ingredient mixture (flour and baking powder) to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined and smooth, being careful not to overmix, which can lead to a tough cake.
7. 7Divide the batter evenly between the two prepared shallow pans. Spread the batter evenly with a spatula. Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean and the edges are lightly golden.
8. 8Remove the pans from the oven and let the cake layers cool in the pans for 10 minutes. Then, carefully invert the cakes onto wire racks to cool completely. Ensure they are fully cooled before assembling, which may take an additional 30 minutes.
9. 9Once both the cake layers and the fig filling are completely cool, place one cake layer on a serving plate or platter. Spread the cooled Fig Filling evenly over the first cake layer. Carefully place the second cake layer on top.
10. 10Generously sprinkle the top of the assembled Fig Éclair with powdered sugar. Slice into desired portions (e.g., oblong shapes to mimic éclairs) and serve immediately, or chill for later enjoyment.