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Recipe instructions: Start by buttering 2 x (6 cup) loaf tins. Line them with parchment or waxed paper. Then in a mixer fitted with a whisk attachment, cream the butter until it becomes light and fluffy which should take about ten mins. Add the sugar and mix well. Add the egg yolks two at a time making sure you mix well between each addition. Once the mixture is fluffy, incorporate the brandy, nutmeg and salt. Again in 3 batches, add the flour, mixing well between each addition. Then in a clean dry bowl, whisk the egg whites until they become stiff but not dry. Add this to the batter and mix well until the egg white is completely mixed in. If necessary fold in the remaining few streaks of egg white by hand. Pour the batter into the pans and smoothe over the tops. Bake in the oven on 325 degrees for 70 - 80 mins until golden brown and split on the top. Cool for 30 mins and then tip out the cake to cool completely.

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