Step 1

Grease the interior of a 6-inch round cake pan with cooking oil spray and then line bottom and sides with parchment paper. You can also use a 6-inch round springform pan. If your springform pan is nonstick, you can just line the bottom and grease the sides.

Step 2

Add yogurt and condensed milk to a large mixing bowl. Whisk until smooth. Add in cornstarch. Whisk until no cornstarch lumps remain. You may need to whisk more rigorously to remove any clumps of cornstarch.

Step 3

To cook in the air fryer: Preheat air fryer to 315°F (157°C) and bake for about 23-25 minutes. Cake should be puffed up, the batter should not be jiggly or liquidy and part of the surface should have a caramelized appearance. A toothpick inserted should come out mostly clean. To cook in the oven: Preheat oven to 350°F (177°C). Bake for about 40-45 minutes or until cake is puffed up and the edges of the cake turn a light brown and are starting to pull away from the sides of the pan. The rest of the surface will remain pale for the oven version. A toothpick inserted should come up mostly clean. See notes for more details on the differences of the two cooking methods.

Step 4

Let cake cool to room temperature and then place it into the fridge for at least 1 hour before serving. I usually make mine the night before and just leave the cake overnight in the fridge. Letting the cake sit in the fridge will help develop the flavors. Remove cake from the fridge about 15-30 minutes before serving so that the cake can come back to room temperature.