Apple pie, pumpkin pie, pecan pie, and pear tart may be the classics that typically cap off the holiday feast.

But for me, a chiffon cake enveloped in swirls of whipped cream frosting holds a dear place, as well.

As a Chinese American with extended family that includes Japanese American relatives, an airy, fluffy cake like those commonly found at Asian bakeries always hits the spot at the end of a heavy, bountiful meal when we want just a little something sweet but not too much.

Sometimes the cake would include a layer of fruit such as sliced fresh strawberries or drained, canned mandarin slices. Aunties always offered slices to take home afterward, too, carefully arranged on sturdy paper plates with a toothpick or two poking out of the top of the cake to prevent the plastic wrap cover from marring its whipped cream surface.

Even though that cake of my childhood was always vanilla, this “Chocolate Chiffon Cake” couldn’t but help bring back a rush of sweet memories.

While it’s slightly more indulgent, thanks to the melted chocolate in both the batter and the whipped cream frosting, at its heart it still eats light compared to so many traditional holiday desserts.

This marvelous recipe is from “Chocolate Lover” (Chronicle Books, 2024), of which I received a review copy.

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