1. Preheat & Prepare Pan

Preheat your oven to 350°F (175°C). Grease and line a 6-inch round cake pan with parchment paper. For the air fryer version, use a heat-safe cake pan that fits your model.

2. Whisk Eggs

In a mixing bowl, whisk eggs vigorously until frothy and light in color. This step adds air to the batter, helping the cake rise without baking powder.

3. Mix in Yogurt

Add yogurt to the eggs and stir gently until fully combined.

4. Sift in Cornstarch

Sift the cornstarch over the mixture to avoid lumps. Fold it in carefully using a spatula or whisk until smooth.

5. Bake

Pour batter into the prepared pan. Tap lightly on the counter to release air bubbles.

• Oven: Bake for 35–40 minutes, or until the top is golden and a toothpick comes out clean.
• Air Fryer: Bake at 320°F (160°C) for 18–20 minutes.

6. Cool & Chill

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Chill for at least 1 hour before slicing for the best texture.