Lychee Hokkaido Chiffon Cupcake

I opened a can of lychee the other day to make konnayaku jelly for the kids. Had some leftover and thought it will be a good idea to make some hokkaido chiffon since lychee is my fav fruit and i will definetely eat my own bakes. So I went back to my recipe and reduce to 2 eggs, meaning i halve my recipe. So i ended up with 6 chiffons which is just nice for my small family to finish them in 1-2 days.

The bits of lychee in the chiffon, i love them. And i replace the water with the lychee syrup and also added lychee syrup to the frosting (as i run out of whipping cream to make the custard). Did a simple vanilla frosting with icing sugar, butter and lychee juice.

Try the recipe if you like lychee as me or be creative and add some of your favourite fruits..

Lychee Hokkaido Chiffon (recipe from previous post, adapted from Dequeen)

You will need:
(A)
2 egg yolks
25ml oil(i used canola)
30ml milk (**i replaced with lychee syrup)
35g cake flour

(B)
2 egg whites
30g sugar

The Preparation:

Sift flour.
Whisk the yolks lightly and add in the wet ingredients in (A) followed by flour till well mixed.
Beat egg whites till foamy with electric whisk and add in sugar gradually,beat till soft peaks formed.
Fold in 1/3 of egg white mixture into yolk mixture. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
Pour into square cake cases.

The Baking:
Bake in a preheated oven at 180°C for 20-25 minutes.

Remove from oven cool on wire rack.
When cake is completely cooled,pipe in custard cream and dust with icing sugar.