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Preheat your oven to 350° F and prepare your round cake pan with a spray of cooking spray and line it with some (deliberately) crumpled parchment paper.
In a large bowl, whisk the yogurt until smooth.
Next, add the cornflour and sugar and whisk again until fully the mixture is uniform.
Now add the eggs and whisk well until the mixture is light and fluffy.
Pour the batter into the spring form pan and bake this cake for around an hour, or brown on the top and well done.
Once done, remove the cake from the oven and allow the cake to cool.
Unwrap the cake, let it cool and get to room temperature before you pop it in the fridge for at least 2 hours.
When you want to serve the cake, get it out of the refrigerator and let it sit for 15 minutes before you slice it.