Using your hands, mix the topping ingredients together until they resemble panko. Preheat the oven to 180C and line the cake tin with parchment paper.
Break the egg into a bowl and beat it well. Place the bowl on a scale and measure in the sugar, vegetable oil, and yogurt (in that order), mixing well after each addition. Mix thoroughly after adding the vegetable oil, until the mixture starts to turn creamy.
Lastly, add the pancake mix, switch a spatula and briskly fold it into the mixture without over-mixing.
Pour the cake batter into the tin and even out the surface. Spread the topping evenly on top. Use your fingertips to twist the topping to get a cornflake effect.
Bake the cake in the preheated oven for approximately 30 minutes. This cake is very delicious freshly baked and can be reheated in the microwave after it cools. I prefer to eat it on the day that it's been baked, as the topping becomes moist from the following day.