Castella Cake with Rum

This is one of my favorite cakes.  This is one of the cakes that is butter or oil free. The basic recipe is taken from Nami of Just One Cookbook and I tweaked it a little as usual and I adapted the method of making this sponge cake from Kitchen Tigress's blog.

Ingredients
6 large eggs, at room temperature (very important!) 
1 cup (218 g) sugar
1 cup bread flour
5 Tbsp. honey or slightly less than 1/3 cup
2 ½ Tbsp. warm water ( I used 2 1/2 Tbsp of rum instead)
for the glaze
1 Tbsp. honey
½ Tbsp. warm water ( I used 1/2 Tbsp of rum instead)

Directions

1. Preheat oven to 320 F.

2. Grease and line a 8" cake tin with greasproof paper.

3. Separate egg yolks and egg whites.

4. Mix the 5 tablespoon of honey with the 2 1/2 tablespoon of rum.

5. Place the egg whites in a cake mixer and beat at medium speed (Kitchen Aid speed # 5)            until the egg whites are frothy.

6. Gradually add in the cup of sugar 1 tablespoon at a time.

7. Continue beating the egg whites until it forms stiff peaks.

8. Turn the mixer speed to low (no 2) and add in the egg yolks one at a time into the stiff egg 
     whites making sure that the egg yolk is well mixed into the egg white before adding the            next.

9. Next add in the honey-rum mixture,  one tablespoon at a time making sure that the 
     honey-rum mixture is well mixed before adding the next spoon.

10. Pour the cake batter into the greased cake tin. Run a toothpick across the cake batter to 
       remove any air bubbles. Slightly tap the cake tin on a table to remove any excess 
       air bubbles.

11. Bake for about 40 minutes or until a skewer inserted in the middle of the cake comes out 
      clean.

12. Mix the extra 1 tablespoon of honey and 1/2 tablespoon of rum and glaze the cake as 
      soon as it comes out of the oven.

13. Turn the cake out and cut once it is cool.