Entree: Uruguay – Chajá (Layered sponge cake with meringue, whipped cream, and fruit)

Serving Size: 8

Approximate Time

Prep 1 hr

Cook 1 hr 30 min

Additional 1 hr

Total 3 hrs 30 min

Ingredients

- Sponge cake:
  - 4 large eggs, approx. 50 g each, separated (whites and yolks used)
  - 3/4 cup (150 g) granulated sugar, divided
  - 1/2 cup (60 g) cake flour, sifted
  - 2 tbsp (28 g) unsalted butter, melted and cooled
  - 1 tsp (5 ml) vanilla extract
  - Pinch of salt
- Meringues (meringuitas):
  - 4 large egg whites, approx. 50 g each
  - 1 cup (200 g) granulated sugar
  - 1/2 tsp (2.5 ml) cream of tartar
  - 1/2 tsp (2.5 ml) vanilla extract
- Whipped cream filling:
  - 2 cups (480 ml) heavy whipping cream, cold
  - 1/4 cup (30 g) powdered sugar
  - 1 tsp (5 ml) vanilla extract
- Fruit and assembly:
  - 2 cups (300 g) fresh peaches or canned peaches, sliced
  - 1/2 cup (150 g) dulce de leche (optional, for drizzling)
  - Additional crumbled meringue pieces for garnish if desired

Instructions

1. Preheat oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment. For the sponge, beat 4 large egg yolks with 1/3 cup (65 g) of the granulated sugar until pale and slightly thickened, then stir in melted butter and vanilla.
2. In a separate bowl, sift cake flour with a pinch of salt. Fold flour into the yolk mixture gently to combine.
3. In a clean bowl, beat the 4 egg whites for the sponge until soft peaks form, then gradually add 1/4 cup (50 g) of sugar and beat until glossy stiff peaks. Fold the beaten whites into the yolk-flour mixture in two additions, keeping as much air as possible.
4. Spread the batter evenly in prepared pan and bake 12–15 minutes until the top is light golden and a toothpick comes out clean. Let cool completely, then remove from pan and slice horizontally into two equal layers.
5. Meanwhile make the meringue cookies: lower oven to 225°F (110°C) and line a baking sheet with parchment. Beat 4 egg whites with cream of tartar until soft peaks form. Gradually add 1 cup (200 g) sugar while continuing to beat until glossy and stiff; beat in vanilla.
6. Pipe or spoon small meringue rounds onto the sheet and bake 1.5–2 hours until dry and crisp. Turn oven off and let meringues cool inside to fully dry.
7. Make whipped cream: whip the cold heavy cream with powdered sugar and vanilla until medium-stiff peaks form. Keep chilled.
8. Assemble the chajá: place one sponge layer on a serving platter, spread half the whipped cream evenly, scatter half the sliced peaches and about half the crumbled meringue pieces, and drizzle a few spoonfuls of dulce de leche if using. Top with the second sponge layer and repeat with remaining whipped cream, peaches, and meringue. Finish with extra crumbled meringue on top.
9. Chill at least 1 hour before serving so layers set and flavors meld. Slice into portions and serve cold.