Pandan Pound Cake

Pandan chiffon cake was a staple of my childhood and Julia made it often. The delicate crumb and floral, grassy scent and flavor are deeply rooted in my taste memory. I just wish I had the confidence to bake it. To be honest, I’m scared of whisking egg whites to stiff peaks. Plus, I don’t own a chiffon cake pan. So I devised a simpler-to-make cake that has the same flavors but is more forgiving. Like the traditional pound cake, it uses no leavening agents. Creaming the suga