Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavorings. Beat egg whites until stiff peaks form; fold into batter. Pour batter into 2 greased and floured 23 cm round cakepans. Bake at 180ºC or 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Combine Boiled Frosting, walnuts, currants, and figs, stirring well. Spread frosting between cake ----