• Prepare the oven and pan: Preheat your oven to 350°F. Grease and lightly flour two 8-inch round cake pan or bundt pan, then set it aside.

  Mix the dry ingredients: In a medium bowl, sift together the cake flour, salt, baking powder, and baking soda.

  Whisk gently to combine and set aside.

  Separate the eggs: Separate the egg whites from the yolks. Place the egg yolks in one bowl and the egg whites in another clean bowl. Set them aside.

  Cream the butter and sugar: In a large mixing bowl, beat the room-temperature butter and sugar together using a hand mixer or stand mixer on medium speed until the mixture becomes light, smooth, and fluffy. This usually takes about 3–4 minutes.

  Add the egg yolks: Add the egg yolks one at a time, mixing well after each addition. Continue mixing until the batter looks smooth and well combined.

  Add the oil and flavorings: Pour in the vegetable oil, then mix until fully incorporated.

  Next add:

  Nutmeg

  Vanilla extract

  Almond extract

  Haitian rum

  Mix until everything is well blended and fragrant.

  Prepare the milk mixture: In a small bowl or measuring cup, combine the evaporated milk and white vinegar.

  Stir gently and allow it to sit for 1–2 minutes. This creates a quick homemade buttermilk effect that helps make the cake soft.

  Pour the mixture into the oil mixture. Continue to mix well until combined. 
  
• Combine the batter: Add the dry ingredients and milk mixture alternately into the batter.

  Start with a portion of the dry ingredients, then add some of the milk mixture. Continue alternating until everything is combined. Mix just until smooth—avoid overmixing.

  Beat the egg whites: Using a clean bowl and mixer, beat the egg whites on medium-high speed until stiff peaks form. The egg whites should look glossy and hold their shape when the beaters are lifted.

  Fold the egg whites into the batter: Gently fold the whipped egg whites into the cake batter using a spatula. Do this slowly in 2–3 additions, folding carefully so the batter stays light and airy.
  
• Bake the cake

  Pour the batter into the prepared cake pans. 

  Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.

  Cool the cake: Allow the cake to cool in the pan for 10–15 minutes, then carefully transfer it to a cooling rack. Let it cool completely before adding frosting or serving.
  

Cream Cheese Icing:

• Add the cream cheese, powder sugar, almond extract, and milk.
  
• Begin to blend slowly then gradually increase the speed. Blend to a smooth consistency. Place in the refrigerator until ready to be used.