Preheat your oven to 180°C (350°F). Grease and flour a cake pan or line it with parchment paper for easy removal.

In a large mixing bowl, beat the eggs and sugar together using a whisk or electric mixer until the mixture becomes pale and fluffy. This step is important as it incorporates air, contributing to the cake’s light texture.

Add the yogurt to the egg and sugar mixture, stirring gently until the ingredients are fully combined, resulting in a smooth batter.

In a separate bowl, sift together the cornstarch, baking powder, and a pinch of salt. Gradually fold the dry ingredients into the wet mixture, making sure to blend carefully to preserve the airiness of the batter.

Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking.

Bake in the preheated oven for approximately 35 to 40 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.

Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This resting period helps the cake firm up and makes slicing easier.