1-Getting Started with Prep Work: First, spray a 6-inch round cake pan with cooking spray and line it with parchment paper. Let the paper extend slightly above the edges for easy removal later. This step helps prevent sticking and makes for a clean release once the cake is baked.

2-Preparation: Next, in a large bowl, whisk together the 1 2/3 cups of nonfat vanilla Greek yogurt and 4 large eggs until they’re fully combined. If you like, add sugar to the mixture at this point for extra sweetness. Then, incorporate the 4 tablespoons of cornstarch and whisk until the batter is smooth and free of lumps.

3-Cooking Methods for Best Results: Pour the batter into your prepared pan. Now, choose your cooking method based on what you have at home.* For air fryer: Preheat to 320°F (160°C) and bake for 20-23 minutes. The cake should puff up, stop jiggling, and develop a caramelized surface. Keep in mind, it might deflate a bit afterward, which is normal.* For oven: Preheat to 350°F (177°C) and bake for 70-75 minutes. Look for a puffed, firm, and caramelized top. The cake may deflate slightly and show some wrinkling, but that’s part of its charm.

4-After baking, let the cake cool at room temperature for 30 minutes. Then, refrigerate it for at least 2 hours or overnight to let the flavors develop fully. Before serving, take it out for 15-30 minutes and drizzle with honey if you want a little extra sweetness. Air frying gives a caramelized surface with less deflation for a slightly drier cake, while oven baking keeps it moister but with more wrinkling.