Preheat your air fryer to 320°F (160°C) or oven to 350°F (177°C) and coat a 6-inch cake pan with cooking spray.

In a large mixing bowl, whisk together the yogurt and eggs until smooth.

Gradually add cornstarch while whisking to achieve a smooth batter.

Pour the batter into the lined cake pan and level the surface.

For air fryer, bake for 20-23 minutes until puffed and lightly caramelized.

For oven, bake for 70-75 minutes until the center is set.

Allow the cake to cool for 30 minutes before refrigerating for at least 2 hours.