Preheat the Oven: Preheat your oven to 170°C (325°F). Line a baking pan with parchment paper for easy removal of the cake after baking.
Prepare the Batter: In a mixing bowl, whisk the 400g of plain yogurt until smooth. Add the 4 eggs one at a time, mixing well after each addition to ensure a smooth, well-combined batter.
Incorporate the Cornstarch: Sift the 40g of cornstarch into the batter and gently fold it in until fully incorporated. The cornstarch will give the cake its ultra-light texture, so mix gently to avoid deflating the batter.
Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. The cake will rise slightly and form a light, airy texture.
Finishing: Once baked, let the cake cool slightly before unmolding it. If desired, dust with powdered sugar for an extra touch of sweetness.
