Pandan Ogura Cake

This recipe was adapted from the book Y3K.The cake comes out very soft.I was so afraid that it wouldn't.I guess I did it.I follow as exactly as what the book says.

Ingredients:

(A)

60g egg yolks

1 egg

32g corn oil

1 tbsp. concentrated coconut milk

1 tbsp. pandan juice
1/4 tsp salt
48g superfine flour

(B)
120g egg whites
50g caster sugar
1/2 tsp fresh lemon juice

6" square cake mould(I'm using a loaf pan)grease,lined with baking paper,greased again)

Method:

1.Preheat oven top and bottom to 180°C(each oven's temperature varies).Place in a tray of hot water.
2.Place ingredient (A) into a large bowl.Use a handheld beater to beat ingredients till fluffy.
3.Place ingredient (B) into a large bowl.Use a handheld beater to beat ingredients till stiff but not dry
(the egg white mixture will hold it's shape once the beater is taken out from the bowl).
4.Spoon out one ladle of no(3) into no(2)fold in quickly.Now pour mixture into the balance of no(3)
and pour quickly but gently(too lengthy a time will deflate the egg whites).Pour into mould,bang it
lightly to release excess air.
5.Bake no(4) in no(1) for 30 minutes using steam-bake method.
6.Insert a skewer in the center of cake.If it comes out clean cake is ready.Place on surface of a table
for 3 minutes before inverting over a wire rack .Cool well,slice or wrapped cooled cake and keep chilled overnight for a better flavor.