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Separate the eggs. Whisk the yogurt and egg yolks in a bowl until smooth.
Sift in the flour and cornstarch, then mix until smooth.
Beat the egg whites with the sugar until stiff peaks form.
Fold half of the meringue into the yolk batter, then gently fold in the rest until fully combined.
Line a loaf pan with parchment paper and pour in the batter.
Place the pan inside a larger tray filled with hot water for a water bath.
Bake at 290°F for 55 minutes, scoring the top with a knife halfway through for a beautiful crack.