Prepare the meringue by whisking egg whites until foamy, then gradually add sugar in 2–3 batches and whisk until stiff peaks form.

Whisk egg yolks until smooth, then mix in the plain yogurt.

Sift the dry ingredients (cake flour and cornstarch) and gently fold them into the yolk-yogurt mixture to avoid lumps.

Add one-third of the meringue to the batter and mix thoroughly.

Add another scoop of meringue and fold gently, then finally fold in the remaining meringue without deflating it.

Pour the batter into a cake mold, tap the mold twice on the counter to remove air bubbles, and use a chopstick to create patterns if desired.