For this recipe:
350-400 g Greek yogurt
3 tablespoons stevia sweetener (or 6 tablespoons regular or brown sugar)
4 eggs
3 tablespoons corn starch
1 teaspoon baking powder
enough icing sugar for dusting

Preheat the oven to 170°. Line a 16/18 centimeter round baking pan with baking paper. Make sure the bottom and sides of the pan are snug.
Break the eggs into two separate bowls, separating the yolks from the whites. Add stevia or sugar to the egg yolks and beat for 5 minutes with a hand mixer. When the mixture is swollen and smooth, add the cornstarch and yeast, mix well and finally add the yogurt. Mix the mixture, it must be smooth and without lumps, keep it handy.
Whip the egg whites until stiff with an electric mixer, when they are frothy and firm, add them to the freshly prepared egg yolk mixture. Proceed delicately so as not to compromise their frothy consistency. Patiently, using a spatula, make delicate upward movements. This step is very important, as you will obtain a tall and airy cake.
Transfer the mixture into the cake tin, moving it to distribute the contents and eliminate any air bubbles. Bake at 170°C for 50 minutes, then lower the temperature to 140°C and continue for another 10 minutes. Turn off the oven and let the cake cool inside for 10 minutes.
Never open the oven during cooking, because external air and humidity would compromise its success.
Remove it from the oven and let it cool, then turn it out, sprinkle it with icing sugar and enjoy it.