Cook the noodles and the eggs this way the result is amazing 😋 and easy to make 👌 and check out for your Victoria sponge cake recipes

 INGREDIENTS:

4 packs instant noodles

4 large eggs

1 medium onion, chopped

2 medium red bell pepper, diced

1/2 tsp salt

1 tbsp tomato paste

1 & 1/2 cup hot boiling water

1/2 tsp ground black pepper

1 tsp pepper powder

1/2 tsp garlic seasoning mix (optional)

Cheddar cheese (for toppings)

Victoria Sponge Cake

Victoria sponge cake recipes

Ingredients

• 225g (8 oz) icing sugar, sieved
• For the vanilla icing
• 85g (3 oz) Stork tub
• 1-2 tablespoon milk
• 1/2 teaspoon vanilla essence
• 3 tablespoons jam

For the filling

• 225g (8 oz) caster sugar
• 225g (8 oz) Stork tub
• 4 medium eggs
• 225g (8 oz) self-raising flour, sieved
• 1 level teaspoon baking powder
• 225g (8 oz) Stork tub
• 4 medium eggs
• 225g (8 oz) self-raising flour, sieved
• 1 level teaspoon baking powder

For the cake

Method

• Pre-heat your oven to 170°C, 160°C Fan, Gas 4.
  
• Put all the sponge ingredients into a mixing bowl and beat with a wooden spoon for 2 - 3 minutes until smooth and well combined.
  
• Divide your mixture between two greased and bottom-lined 20cm (8
• Put all the sponge ingredients into a mixing bowl and beat with a wooden spoon for 2 - 3 minutes until sooth and well combined.
• Divide your mixture between two greased and bottom-lined 20cm (8inch) sandwich tins.
• Pop them in the middle of your pre-heated oven and bake for 30-35 minutes until beautifully golden.
• Turn them out, remove the paper and cool on a cake rack.
• Spread the jam over the middle, sandwich the two pieces together and dust the top with icing sugar.
• Or for something even more delicious mix your vanilla icing ingredients in a bowl until smooth and spread through the middle and over the top of your cake.