Separate the egg whites from the yolk. Whip 60g of salt and sugar in the yolk. Mix milk, honey, and rum, heat in microwave and whip with a certain amount of foam.

Whisk the yolk until it is 2 to 3 times bulky. If you do that, there's foam that's close to white. Slowly stir for the last 1-2 minutes to remove the large bubbles.

Whip the whites, and when they start to bubble, add the remaining 60g of sugar in three. Whip until stiff meringue as shown in the picture on the right.

Add sifted flour to the yolk mixture and mix with a spatula, scooping from bottom to top. So the bubbles don't die. Divide the egg white meringue into the yolk flour mixture 3 times and lightly mix, scooping from bottom to top.

Place the dough in a parchment mold and gently drop the mold several times on the floor to remove large bubbles. Bake in a preheated oven at 160 degrees for 40-45 minutes. Remove from oven, spread food on foil or plastic wrap, turn over and cool. And please remove the parchment paper.

Castella needs to be turned upside down and cooled to keep it from turning off.