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Preheat the oven to 170 °C (350 °F) top and bottom heat.
Line the bottom and inner edge of the springform pan with parchment paper.
Separate the eggs. Beat the egg yolks with the sugar until the sugar has dissolved.
Add the cornstarch and baking powder and mix well. Then add the yogurt to the bowl and mix everything well.
Beat the egg whites with a pinch of salt until stiff peaks form, then fold the beaten egg whites into the batter.
Pour the mixture into the pan and bake for about 50 minutes until the cake is golden brown.
Let the cake cool, remove it from the pan, and sprinkle with powdered sugar.