Before I started all the ingredients were at room temperature.

Prepare a 6” loaf pan by greasing with oil and place a piece of baking paper at the bottom of the pan.

Sift flour, baking powder, baking soda, and salt to a bowl. 

Mix in the nutmeg powder to the flour mixture, and keep aside.

Separate egg yolks and egg whites and keep them in different bowls, an egg separator works well for this.

Whip the egg whites until they form stiff peaks, this may take 3-4 minutes (use an electric hand mixer for this step), keep it aside. Whipping the egg whites separately is essential for achieving the airy texture of the cake. Don’t skip this step by adding whole eggs instead; do as mentioned for the best results.

Add sugar and ghee to a bowl and whisk well until pale and creamy.

Next, add the egg yolks and mix until combined.

Add the flour and milk to this ghee mixture alternately, starting and ending with flour. Don't whisk for too long.

Add the whisked egg whites next, and mix well. 

In between preheat the oven at 180 degree C.

Transfer the batter into the prepared pan.

Tap the cake pan gently on the kitchen counter a couple of times to release the air bubbles. Bake for 30 minutes or until a skewer inserted into the center comes out clean. 

Cool the cake in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave it there until it cools completely.

When cooled, slice, serve, and enjoy!

Store the rest of the cake slices in an airtight container and keep refrigerated, and consume within 5 days.