Preheat oven to 180 °C. Grease and flour a 22 cm bundt pan (we used a regular round baking pan) (we used  nonstick baking spray).

In a large bowl, cream together butter and cream cheese with an electric mixer until well combined.

Add in sugar and continue to mix for about 6 minutes, until fluffy.

Add eggs yolks, one at a time, beating after each addition, until well blended.

Gradually add the flour (previously sifted with the baking powder), beating and scraping down the sides until it is all incorporated. Mix in salt and extracts.

With help of a spatule incorporate the egg whites (previously beaten until foamy).

Pour into prepared pan. Hit the pan gently on the counter about 5 times to help settle the batter and remove any air pockets.

Bake for about 1 1/2 hours. The cake is done when it pulls away from the sides of the pan and a toothpick inserted comes out clean.

Remove from the oven and let cool in the pan for about 15 minutes. Invert the cake onto a wire rack and let cool completely before serving.