Preheat oven to 350 degrees F
Line springform pan. Cut parchment paper to fit bottom lid.
Spray pan and place parchment in pan. Set aside.
Place yogurt in a bowl. Add sugar and whisk to blend.
Add eggs one at a time. Whisk to incorporate before adding each additional egg.
Sift cornstarch over mixture. Whisk to be sure there are no lumps.
Pour mixture into pan.
Bake for 50 minutes. Cake will puff up. Rotate pan.
Bake for 10 minutes more. It will start to brown, so watch every few minutes.
When the cake is dark tan, remove and let cool on a rack for 30 minutes.
Refrigerate for 2 hours. Let cool to room temperature (15 minutes) before serving