Add cornstarch and mix until fully incorporated.
Pour mixture into a greased and floured cake tin.
Bake for about 30 minutes. Test with a toothpick to check doneness.
Let cake cool completely before serving.
Suggestions
For a tastier cake, add a little vanilla, lemon or orange zest to the recipe.
To make the cake even lighter, you can replace the eggs with beaten egg whites.
The yogurt cake will keep for 2 to 3 days in a cool, dry place.
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My husband loved this meal and rated it 5 stars! He insists I don’t change a thing.
