BLENDER SOUFFLÉ MILK CAKE

Ingredients (6–8 servings)
4 large eggs (room temperature)

500 ml (2 cups) warm milk

200 g (1 cup) sugar

60 g (½ cup) all-purpose flour

40 g (1/3 cup) cornstarch

30 g (2 tbsp) melted butter

1 tsp vanilla extract

Pinch of salt

Instructions