Chajá

Chajá (Uruguayan sponge, meringue, and peach cream cake)

A signature dessert of Paysandú: a vanilla sponge split and filled with whipped cream and peaches in syrup, then wrapped in crisp meringue 'feathers' and dusted with powdered sugar. Best assembled the day before so the cream sets and the layers meld.

Prep

60 min

Cook

90 min

Total

150 min

Serves

10-12

Difficulty

Medium

Recipe ingredients

• •220 g (1¾ cups) all-purpose flour
• •200 g (1 cup) caster (superfine) sugar, for the sponge
• •5 whole (5 large) eggs, separated, room temperature
• •100 ml (scant ½ cup) whole milk
• •30 g (2 tbsp) unsalted butter, melted and cooled
• •8 g (2 tsp) baking powder
• •1 tsp vanilla extract
• •1 tsp finely grated lemon zest
• •1 pinch fine salt
• •200 g (about 7 oz) egg whites (about 6 large eggs), for the meringue
• •300 g (1½ cups) caster (superfine) sugar, for the meringue
• •1 tsp lemon juice or cream of tartar, stabilizer for the meringue
• •500 ml (about 2 cups) heavy cream (crema doble), Uruguayan crema doble is ~45% fat; if using standard whipping cream (35%) the filling will be slightly softer
• •40 g (3 tbsp) powdered sugar, for sweetening the cream
• •1 tsp vanilla extract, for the cream
• •450 g (about 1 lb) peaches in syrup, drained and sliced, homemade or quality tinned; Patagonian or yellow cling peaches are traditional
• •30 g (about ¼ cup) powdered sugar, to dust before serving

Steps

1. 1 Make the sponge (bizcochuelo): Preheat the oven to 175°C / 350°F. Butter and line a 23 cm / 9-inch round springform pan. In a bowl, whisk the 5 egg yolks with half of the 200 g sugar, the vanilla, and the lemon zest until pale and thick, about 4 minutes. Slowly stream in the milk and the melted butter. Sift the flour, baking powder, and salt over the bowl and fold in gently.
2. 2 In a separate clean bowl, whip the 5 egg whites to soft peaks, then gradually add the remaining sugar and beat to glossy medium-stiff peaks. Fold the whites into the yolk batter in three additions, keeping the mixture light.
3. 3 Bake the sponge on the middle rack for 30-35 minutes, until the top springs back when pressed and a skewer comes out clean. Cool in the pan 10 minutes, then unmold and cool completely on a rack. The sponge is done when its internal temperature reads 96°C / 205°F on an instant-read thermometer.
4. 4 Make the Italian-style meringue discs: Wipe the bowl and whisk with a little vinegar or lemon juice to remove any grease. Beat the 200 g egg whites with the lemon juice (or cream of tartar) on medium speed until foamy, then raise the speed and gradually add the 300 g sugar. Continue beating to very stiff, glossy peaks that hold a sharp point; the meringue should feel smooth, not gritty.
5. 5 Pipe or spread the meringue onto two parchment-lined baking sheets in a large disc about 23 cm / 9 inches across and a few long thin strips or tufts for the side decoration. Bake at 90°C / 200°F (fan) or 100°C / 215°F (conventional) for about 50-60 minutes, until the meringue lifts cleanly off the paper and sounds hollow when tapped. Turn off the oven and leave the meringue inside with the door ajar to dry fully and crisp up.
6. 6 Whip the cream: In a chilled bowl, beat the heavy cream with the 40 g powdered sugar and vanilla to medium-stiff peaks; do not overwhip. The cream should hold its shape but spread easily.
7. 7 Assemble: Slice the sponge horizontally into two even layers with a long serrated knife. Place the bottom layer on a serving plate, spread with about one-third of the whipped cream, and arrange the sliced peaches over it. Top with another third of the cream, then place the second sponge layer on top and spread the remaining cream over the top and sides.
8. 8 Wrap the cake: Drape one of the baked meringue discs over the top so it crowns the cake like feathers, and press the strips or tufts around the sides. Pressing gently breaks some of the meringue into a 'snowdrift' look - this is traditional.
9. 9 Chill for at least 6 hours, preferably overnight, covered loosely so the meringue stays crisp. Dust generously with powdered sugar just before slicing and serving. Serve cold in tall slices.