Preheat the oven to 160C/300F. Grease a bundt pan (or a large 13″ x 9″ pan or two 8″ pans) generously with butter and keep aside.

In a separate bowl, sift the whole wheat flour and cornflour 3-4 times. Add baking powder and salt and sift it again. Keep aside.

In the stand mixer with whisk attachment (or you can use a hand mixer), beat whole eggs for about 5-7 minutes till you reach the ribbon stage and it gets fluffy and double in volume. If using a hand mixer, it might take a little longer. THIS STEP IS THE MOST IMPORTANT to get good texture and rise.

Meanwhile, in parallel, heat the butter and milk together in a saucepan over low heat until the butter melts completely. Milk should be just about to boil but not boiling hot.

Keeping the mixer at low speed, gradually add the jaggery and beat again for another 3-4 minutes. Add vanilla and mix well. The batter will almost be triple in volume by now.

Gradually add the flour mixture to the batter and mix them at low speed until just combined.

Pour in the hot milk-butter mixture into the batter and mix well till combined. Don’t overmix.

Pour it immediately into the greased pan. Tap the pan gently on the platform couple times to remove any large air bubbles. Bake it for 45-50 minutes till a skewer inserted comes out clean.

Remove from oven and let it cool inside the pan for about 10 minutes. Remove from pan and cool on a rack completely.