ChajáPeach and Meringue Cake
A Uruguayan layered dessert of sponge cake, peaches, whipped cream, and crisp meringue. Versions of Chajá vary in layering and presentation.
Prep
45m
Cook
1h 30m
Serves
8
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Sponge
- 4pcsEgg
- 180gWhite Sugar
- 140gAll-Purpose Flour
- 6gBaking Powder
- 5mlVanilla Extract
Meringue
- 4pcsEgg White
- 200gWhite Sugar
Cream
- 400mlHeavy Cream (chilled)
- 40gWhite Sugar
Assembly
- 4pcsPeach (peeled and sliced)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 180°C (356°F). Beat the eggs with the white sugar until the mixture is thick and pale.
- 02
Fold in the all-purpose flour and baking powder, then stir in the vanilla extract. Pour the batter into a lined cake pan and bake until the cake is lightly golden and springs back when touched. Cool completely.
- 03
Reduce the oven to 110°C (230°F). Whisk the egg whites until foamy, then gradually beat in the white sugar until the meringue is glossy and holds stiff peaks.
- 04
Spread or pipe the meringue onto a lined tray and bake until dry and crisp. Let it cool fully before breaking it into large pieces.
- 05
Whip the chilled heavy cream with the white sugar until it forms soft peaks.
- 06
Split the sponge if needed to make layers. Spread some whipped cream over the sponge, add the peaches, and scatter over pieces of meringue.
- 07
Continue layering the sponge, cream, peaches, and meringue, finishing with cream and extra meringue on top.
- 08
Chill the cake until set, then slice and serve cold.
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