Ingredients:

4 eggs (separate the whites from the yolks)
3 tablespoons of sugar
Vanilla sugar (optional)
3 tablespoons corn starch
350 g Greek or plain yogurt (about 1.5 cups)
A pinch of salt
1 teaspoon baking powder
18cm cake mould
Procedure:

Preparation of the dough:
Separate the egg whites from the yolks.
In a bowl, mix the egg yolks with 3 tablespoons of sugar and add vanilla sugar to taste (optional).
Add 3 tablespoons of cornstarch and mix well.
Add 350 g of Greek or plain yogurt and mix until you obtain a uniform consistency.
Add a pinch of salt and 1 teaspoon of baking powder.
Beat the egg whites until stiff and gently incorporate them into the dough.
Cooking:
Pour the mixture into an 18cm cake mould.
Bake in a preheated oven at 160°C for 30 minutes, then reduce the temperature to 140°C and bake for a further 10 minutes.
Finish:
Allow the cake to cool for 2-3 minutes in the refrigerator or longer.
Dust the cake with icing sugar before serving.