1-First, prepare a 6-inch round cake pan by spraying it with cooking spray and lining it with parchment paper, pressing it into place even if wrinkled.

2-In a large mixing bowl, whisk together the yogurt and eggs until fully combined, then add sugar if you’re using it for extra sweetness.

3-Next, add cornstarch and whisk until the batter is smooth and free of lumps before pouring it into the prepared pan.

4-For air fryer baking, preheat to 320°F (160°C) and cook for 20-23 minutes until the cake puffs up, the batter sets, and the surface caramelizes.

5-If you prefer the oven, preheat to 350°F (177°C) and bake for 70-75 minutes until puffed and caramelized on top.

6-After baking, let the cake cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours or overnight to enhance flavor and texture.

7-Before serving, bring the cake to room temperature for 15-30 minutes and drizzle with honey or your preferred sweetener if desired.