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Chajá
Sponge, peach and cream cake
Uruguayan cake of sponge, peaches, cream and dulce de leche, covered in crushed meringue
ParaguayanChajá was created in 1927 at a bakery in Paysandú, a city on the Uruguay River, and named after a local bird whose feathers look as fluffy as its crumbly meringue coat. Today it's Uruguay's birthday and celebration cake: layers of light sponge soaked in peach syrup, filled with whipped cream, peaches and dulce de leche, then covered in crushed meringue. It's sweet, soft and crunchy at once, best on the day it's assembled. Chef's tip: soak the sponge but not too much; it should feel moist, not wet, or the layers slide.
- Total time
- 90 min
- Difficulty
- hard
- Serves
- 12
Ingredients
For the sponge
- 5 eggs
- 5 ½ oz sugar
- 5 ½ oz plain floursifted
- 1 tsp vanilla extract
For the filling
- 1 ¾ lb tinned peach halves in syrup1 large tin; syrup kept
- 2 cups double cream
- 1 ⅜ oz icing sugar
- 9 oz dulce de leche
For the coating
- 5 ½ oz crisp meringues, shop-bought or homemaderoughly crushed
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Method
0/8 doneStep 1: Heat the oven to 350°F (325°F fan). Line a 23 cm round cake tin with baking paper.
Step 2: Whisk 5 eggs and 5 ½ oz sugar with an electric whisk on high for 8–10 minutes until pale, tripled in volume and a ribbon trail stays on the surface for 3 seconds. Add 1 tsp vanilla extract.
10 minStep 3: Fold in 5 ½ oz plain flour in three additions with a large spoon, gently, until no streaks remain.
Step 4: Pour into the tin and bake for 25–30 minutes until golden, springy and shrinking from the sides. Cool completely, then slice horizontally into 3 layers. Common mistake: opening the oven early; the sponge collapses.
30 minStep 5: Drain 1 ¾ lb tinned peach halves in syrup, keeping the syrup. Chop most of the peaches; keep 3 halves for the top.
Step 6: Whip 2 cups double cream with 1 ⅜ oz icing sugar to firm peaks.
Step 7: Put the first sponge layer on a plate and brush with peach syrup until moist. Spread with half of 9 oz dulce de leche, a layer of cream and half the chopped peaches. Repeat with the second layer, then top with the third and brush with syrup.
Step 8: Cover the top and sides with the rest of the cream. Press 5 ½ oz crisp meringues, shop-bought or homemade all over the sides and top, decorate with the peach halves and chill for at least 2 hours before slicing.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 7 g
- Carbs
- 46 g
- Fat
- 23 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chajá take?
- About 90 minutes in total: 60 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of sugar?
- Caster sugar, same amount.
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