Steamed Hawflakes Layered Cake

Tried this recipe from Y3K book in order to clear some leftover egg whites. Very disappointing result.... the cake is too oily and not too fluffy with egg smell. The photo from the book looks very tempting in contrary to mine... not sure where I did wrong.

Since the result is not up to my minimum expectation, I feel there is no need to share the recipe herewith.

UPDATE:
On request by DayangJack, herewith the recipe anyway.  Who knows may be she has a magic hand... then I can learn from you Dayang. Don't forget to let me know if you tried. For others, let me know if you tried this & successful.

INGREDIENTS:
A:
180g Corn Oil
160g Shortening - melted & cooled
100g Sweetened Condensed Milk
140f Fresh Milk
B:
260g Hong Kong Flour
1tsp Baking Pwder
50g Vanilla Ice-cream Powder
C:
16 Egg Whites
1tsp Cream of Tartar
100g Caster Sugar
D:
Hawflakes

METHOD:
1. Cream A until well mixed.
Add in B.

2. Beat C until soft peaks.
Fold into 1. above.

3. Grease 8" sq tin.
Pour 200g batter & steam 15min.

4. Arrange hawflakes on top of steamed layer - do not overlapped otherwise layers of cake will not stick.
Pour another layer & steam 15 min.
Repeat process until finished (do not arrange hawflakes on the last layer).

5. Cool cake overnight before turning out from tin (HomeKreation: I did not do this).