Learn how to bake the most incredibly moist and fluffy Sesame Yogurt Grandma’s Cake! This classic recipe uses simple ingredients but relies on precision and professional cooking techniques for the perfect rise and texture. We dive deep into ingredient preparation, focusing on culinary education points like using room-temperature eggs and the critical food science trick of adding hot water to the sugar to ensure a smooth, dissolved batter.
Achieving a truly magnificent cake requires attention to detail. We cover essential techniques, including why you must stir the batter consistently in the same direction and, crucially, how to avoid a sunken or pulled-in cake by *never* greasing the sides of your pan—a valuable piece of baking advice. Plus, master the critical oven protocol: Do NOT open the oven door for the first 20-25 minutes! Follow along for this easy-to-master gourmet dessert that is perfect for any occasion.
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***FULL RECIPE: Sesame Yogurt Grandma’s Cake***
**Ingredients:**
4 Room Temperature Eggs
2 cups Granulated Sugar
1/2 cup Hot Water (added early to dissolve sugar)
2 cups Yogurt
1 cup Vegetable Oil
2 packets Vanilla (or 2 tsp extract)
Approx. 3.5 cups Flour (adjusted for batter consistency)
2 packets Baking Powder
Sesame Seeds (for topping)
**Instructions (Summary):**
1. Beat eggs, sugar, and hot water for 3-4 minutes until light and fluffy.
2. Incorporate yogurt and oil.
3. Switch to a whisk and fold in vanilla, flour, and baking powder slowly, stirring only in one direction.
4. Grease and flour the bottom of a 16-inch pan (Do NOT grease the sides).
5. Pour batter, tap to release air, and sprinkle with sesame seeds.
6. Bake in a preheated 350-degree oven. Do not open the door for the first 20-25 minutes.