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Whip Egg Whites: Beat egg whites until stiff peaks form. Set aside.
Mix Egg Yolks: Beat egg yolks until pale and creamy.
Make the Creamy Base: Add Greek yogurt, almond milk, sweetener, and vanilla to the yolks. Mix until smooth and fully combined.
Add Cornstarch: Slowly mix in cornstarch until the batter becomes smooth and thick.
Fold Carefully: Gently fold whipped egg whites into the batter in batches. Do not overmix — this keeps the cake airy and fluffy.
Bake: Pour into a greased 9×9-inch or 9-inch round pan. Bake at 350°F (175°C) for 30–35 minutes, until lightly golden and a toothpick comes out clean.
Cool & Serve: Cool for 10 minutes, transfer to a rack, slice, and enjoy.