Preheat your oven to 180°C (350°F). Grease and flour your baking pan to prevent sticking.

Separate the egg whites and yolks into two different bowls.

Using an electric mixer, whip the egg whites until they form stiff peaks.

In another bowl, mix the egg yolks with sugar and vanilla until the mixture is frothy and light in color.

Gradually add cornstarch to the egg yolk mixture and mix well until combined.

Gently fold in the yogurt until smoothly integrated.

Carefully incorporate the whipped egg whites into the yogurt mixture, taking care not to deflate the airy texture.

Pour the batter into the greased and floured pan, spreading it evenly.

Bake in the preheated oven for 30 to 40 minutes or until the top is golden brown and a toothpick inserted comes out clean.

Allow the cake to cool in the pan for a few minutes before transferring to a wire rack. Dust with powdered sugar before serving.