Whether you want to admit it or not, our dear friend Caitlyn Jenner has had a monumental year since coming out as transgender and working towards being the activist she needs to be, given the role would be thrown at her anyway.
We first met Cait in an Olympic training camp in the mid 70s when Annelie was trying to perfect the correct amount of steroids for me to win discus, without being caught. It worked and Annelie went on to provide supplements to Lance Armstrong, but that is another story for another time.
Our bond with Cait was instant and while she was disappointed in our actions, our wit, charm and aggressive sexuality was too much and a four decade friendship was formed.
Cait first told us she was transgender about 18 months ago when we caught up during a fleeting visit to Malibu to egg Yolanda Foster’s house. We were so happy that she felt comfortable enough to share her truth with us and surprisingly, we didn’t run straight to the paps with the information.
Since then, we’ve acted as a trusting, tender ear while Cait has endured the ups and downs of the media scrutiny in the lead up to her interview with Diane Sawyer and were heavily involved in deciding on the now iconic Vanity Fair cover.
Such a stellar year, made Cait deserving of our highest honour, to be the final pre-Christmas hiatus recipe. We like to call it our Cakelyn Jenner.
While you would assume such a landmark year would call for a showy, decadent, Christmas dessert, we wanted the Cakelyn to be a reminder of the true essence of Cait’s year. It was honest and simple; she is a woman, finally able to live as the person she is and that calls for a nice classic sponge.
200g self-raising flour
225g salted butter
175g castor sugar
1 tsp baking powder
1/4 cup milk
1 tsp vanilla extract
300ml thickened cream
Seeds from 1 vanilla bean
½ cup raspberry jam
Preheat oven to 175°C.
Grease, flour and line 2 x 8″ cake pans.
Beat butter and sugar together until pale and creamy. Add eggs one at a time, beating well after each addition. Add vanilla extract and milk and combine.
Sift flour and baking powder into wet ingredients mixture. Gently fold together until just combined. Divide between prepared pans.
Bake for 20-25 minutes or until cakes are risen and spring back when touched. Allow to cool on a wire rack.
Once cakes are completely cool, whip cream to stiff peaks and stir through vanilla seeds.
Spread one half of cake with jam. Top with cream and then other cake. Serve immediately.