Prepare the Batter:

Preheat Oven:

Preheat your oven to 325°F (160°C). Lightly grease an 8x8-inch baking dish or line it with parchment paper.

Whip the Egg Whites:

In a clean bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. Set aside.

Combine Wet Ingredients:

In a separate large bowl, beat the egg yolks and sugar until pale and creamy. Mix in the melted butter, vanilla extract, and ground nutmeg.

Add Flour and Eggnog:

Gradually mix in the flour and salt until combined. Slowly whisk in the eggnog a little at a time until the batter is smooth and runny.

Fold in Egg Whites:

Gently fold the beaten egg whites into the eggnog batter in 2-3 additions. The batter will be lumpy, which is fine—this helps create the “magic” layers.

Bake:

Pour into the Dish:

Pour the batter into the prepared baking dish and smooth the top.

Bake:

Bake for 50-55 minutes, or until the top is golden and slightly firm to the touch. The center will still be jiggly.

Cool and Chill:

Allow the cake to cool in the pan for about 30 minutes, then chill in the refrigerator for at least 1 hour to allow the layers to set.

Prepare the Topping:

Whip the Cream:

In a bowl, beat the heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form.

Serve:

Slice the chilled cake into squares, top with whipped cream, and sprinkle with ground nutmeg for a festive finish.