Chajá

Step 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.

Step 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.

Step 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.