HONEY RICE BUBBLES CAKE.

Ingredients....80 gm of butter / marg, 3 eggs, 2/3 rds of a cup of castor sugar, 1 tsp of vanilla extract, 2 tbs of thickened cream, 1 cup of plain flour, 1/2 tsp baking powder. Honey rice bubbles topping......30 gm of copha, 1/3 rd of a cup of castor sugar, 1/4 cup of homey, 2 tbs of thickened cream 1/2 tsp of ground cinnamon, finely grated rind of 1/2 an orange, 2 cups of rice bubbles. Preheat your oven to 180 deg C. Grease and line a 23 cm round cake pan. Melt the butter/ marg in a small saucepan over a low heat and then allow to cool. Beat the eggs until frothy and light adding the sugar and vanilla extract. Continue beating until the mixture is thick and creamy, then stir in the butter/ marg and cream mixture. Mix together the flour and baking powder and fold into the cake mixture using a metal spoon. Spoon the mixyure into the prepared pan and bake in the preheated oven for 15 - 20 minutes. Make the honey rice bubbles topping by melting the copha in a small saucepan over a low heat. Stir in the sugar, honey cream, cinnamon and orange rind and bring to the boil. Remove from the heat and stir in the rice bubbles. Remove the cake from the oven and reduce the heat of the oven to 150 deg C. Pour the rice bubble topping over the surface of the cake and bake for a further 15 minutes or until the cake is cooked and the topping is firm. Remove the cake from the oven and cool in the pan. Serve sliced with whipped cream.