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Preheat your air-fryer to 320°F (160°C).
Line a baking pan that fits in your air-fryer basket (mine was 6 x 3 inches) with parchment paper. Set aside.
In a mixing bowl, whisk together the eggs, yogurt, and cornstarch until smooth. If you want to add a sweetener, feel free to add it here.
Pour the mixture through a sieve into the lined pan. Gently tap the bottom of the pan on the countertop to tap out any large air bubbles.
Place the pan in the air-fryer. Cook for 25–30 minutes, until the top has set and the interior is slightly soft.
Remove the cake from the air-fryer, and let cool in the refrigerator for 2 hours.
Enjoy with whipped cream, fresh fruit, or all on its own!