– In a large bowl, combine plain Greek yogurt, eggs and sugar. Mix well. Add corn strch and whisk until the mixture is smooth and well combined. Pour the batter into the pan and gently tap the pan on the table to release any air from the center.
– Bake for 1 hour until the center is puffed up and slightly browned on the edges. Remove the cake from the oven and let it cool down for 30 minutes. The center of the cake will deflate once it's cooled. Transfer the cake to the fridge and chill for 2 hours until the cake firms up.