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Overview

Chaja

Torta Chaja, Postre Chaja — Uruguay's Peach, Meringue and Cream Cake

This chaja recipe builds Uruguay's most original dessert layer by layer: a soft sponge cake soaked in peach syrup, crisp meringue, sweet whipped cream, peaches in syrup and dulce de leche, finished with crushed meringue all over the outside. It was created in Paysandú in 1927 and named after the chaja bird, whose soft white plumage the cake is said to resemble. One serving is about 195 g.

Chaja was created in 1927 by Orlando Castellano, a pastry cook at the Confitería Las Familias in Paysandú, Uruguay. He layered sponge cake, meringue, cream and peaches in syrup into a cake so light and white that it reminded people of the chaja — the southern screamer, a native bird with soft, fluffy plumage — and the name stuck. The original recipe was never fully revealed, but the cake became Uruguay's most original dessert, and it is still made the same way in Paysandú today.

Pairs well with: A slice of chaja with coffee or mate, at a birthday or Sunday table

Provenance

Uruguay flag Uruguay

Paysandú Heritage

Latin America & Caribbean

Time Dedication

2h 45m

45m prep • 120m cook

Batch Yield

10 Servings

525 kcal per serving

1 serving ≈ 195 g

Technical Skill

Advanced

Advanced (Sponge & Meringue)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: Birthdays, Sunday lunch, celebrations, afternoon coffee Cost: Low — about $2–3 per serving at home
Tags: Egg Sweet Vegetarian Baked
A slice of chaja cake with sponge, whipped cream, dulce de leche and peach layers, with the whole meringue-topped cake behind it

Paysandú Heritage

Photo: Muago, CC0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $2–3 per serving at home (USD)

A good chaja is light as a cloud: crisp meringue, soft sponge, cool cream and peaches in every layer.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 2h 45m
P

Prep Stage: Two Bakes, One Assembly

45 Mins • Sponge, Meringue & Cream

Chaja is three separate jobs — a sponge, a meringue and a whipped cream — that meet at the end. Bake the meringue first at its low temperature, then turn the oven up for the sponge while the meringue cools. Everything must be completely cold before assembly, or the cream will melt and slide. Keep the cream in the fridge until the last moment.

Maestro Tip: Weigh the egg whites for the meringue: 3 large whites are about 100 g, and the sugar should weigh one and a half times the whites.

  1. 1

    Bake the Meringue Discs

    90 Mins 110°C (230°F)

    Heat the oven to 110°C (230°F) and line a tray with baking paper. Beat the egg whites with the cream of tartar until foamy, then add the 150g sugar one tablespoon at a time, beating well after each addition, until the meringue is thick, glossy and stiff. Spoon it into two flat discs about 20 cm across and bake for 90 minutes until crisp and dry. Switch the oven off and leave the discs inside to cool completely.

    Any grease or yolk in the bowl stops the whites whipping — wipe the bowl with vinegar first.

    Done when: The discs are crisp, dry to the touch and lift cleanly off the paper.

  2. 2

    Bake the Sponge

    30 Mins 180°C (350°F)

    Heat the oven to 180°C (350°F) and line a 20 cm round tin. Beat the 5 whole eggs with the 150g sugar and the vanilla for 6–8 minutes until thick, pale and tripled in volume. Sift the flour, baking powder and salt over the top and fold in gently with a spatula until no streaks remain. Pour into the tin and bake for 25–30 minutes until golden and springy. Cool completely, then slice horizontally into 3 even layers.

    Do not stir the flour in — fold it, turning the bowl as you go, or the sponge deflates.

    Done when: Golden top that springs back when pressed; a skewer comes out clean.

  3. 3

    Whip the Cream

    10 Mins Cold, ~4°C (40°F)

    Pour the cold cream into a cold bowl, add the sifted icing sugar and the vanilla, and whip until soft peaks form — the cream should hold its shape but still look soft and billowy. Do not overwhip: grainy cream cannot be rescued.

    Stop as soon as the whisk leaves soft trails — cream goes from perfect to buttery in seconds.

    Done when: Soft peaks that hold their shape; the cream looks smooth, not grainy.

  4. 4

    Assemble the Layers

    20 Mins Room temperature

    Put the first sponge layer on a plate and brush it with a third of the peach syrup. Spread a thin layer of dulce de leche, then a third of the whipped cream, a layer of peach slices and a layer of crushed meringue. Repeat with the second sponge layer. Top with the third sponge layer, brush with the remaining syrup, and cover the top and sides with the remaining cream.

    Crush the meringue into uneven pieces — a mix of crumbs and shards gives the classic cloud-like finish.

    Done when: Three sponge layers with cream, peaches, dulce de leche and meringue between them; the outside is fully coated.

  5. 5

    Chill and Finish

    10 Mins + 3 Hours Chilling Fridge, ~4°C (40°F)

    Press the remaining crushed meringue all over the outside of the cake so it looks like soft white plumage, and arrange a few peach slices on top. Chill for at least 3 hours so the layers set and the flavours settle, then slice with a hot, dry knife.

    Chilling is not optional — a warm chaja slides apart when you cut it.

    Done when: The cake is cold and firm; slices hold their layers on the plate.

Finishing Touches & Plating

Serve the chaja cold, in generous slices, with the layers showing. It is at its best on the day it is assembled — the meringue stays crisp, the cream stays cool, and the peaches taste of syrup and summer.

Nutritional Physiology & Benefits

Nutrition

Energy

525

kcal / serving

Protein

9g

Complete AA

Carbs

73g

Complex

Fats

23g

Healthy

Per serving (10 servings · 1 serving ≈ 195 g)
Energy525 kcal
Protein9 g
Carbohydrates73 g
Fat23 g
Fibre1.0 g
Sugar57.6 g
Sodium232 mg
Per 100g
Energy269 kcal
Protein4.7 g
Carbohydrates37.4 g
Fat11.6 g
Fibre0.5 g
Sugar29.6 g
Sodium119 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Calcium (cream and dulce de leche), B vitamins (eggs), vitamin A (cream and eggs), potassium (peaches).

Light, Airy Texture

Sponge, whipped cream and meringue are mostly air, so a slice of chaja feels light after a heavy meal — the opposite of a dense butter cake.

Fruit in Every Layer

Peaches bring fibre, potassium and vitamin C to a celebration cake, and their syrup keeps the sponge moist without extra butter.

Protein From Eggs and Cream

With about 9 g of protein per serving, the eggs and cream make chaja more substantial than a plain sponge cake.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Drinks

Coffee or Mate

Bitter coffee or mate balances the sweetness of the cream, dulce de leche and peaches, and is how Uruguayans actually eat cake.

Sweet Sparkling Wine

A glass of sweet sparkling wine matches the cake's festive mood and its peaches-and-cream flavours.

More Pairings

Fresh Berries

A handful of strawberries or raspberries adds sharpness and colour beside a slice, cutting through the cream.

Full Menus

The Birthday Table

Chaja is a celebration cake — put it in the middle of the table with candles and let everyone see the layers before the first slice is cut.

Complete menu

Serve a cold slice of chaja with coffee or mate, with fresh berries on the side, as the sweet end of a Sunday lunch.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Warm Cake, Warm Cream

Assembling while the sponge or meringue is still warm melts the cream and the cake slides apart. Wait until everything is completely cold. This is general guidance, not medical advice.

Overwhipped Cream

Cream beaten past soft peaks turns grainy and then buttery, and no amount of folding will smooth it again. Stop early — you can always whip a little more.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA celebration dessert — light, sweet and creamy, best in a modest slice after a meal.
  • ChildrenChildren love it: soft sponge, cream and peaches. Cut a small slice and serve it cold.
  • ElderlyVery suitable — soft, moist and easy to chew; keep the slice modest and serve it cold.
  • Pregnant womenGenerally suitable in a small slice; make sure the eggs and cream are fresh and the cake is kept refrigerated.
  • Breastfeeding womenGenerally suitable in a small slice; the eggs and cream add protein and calcium.
  • AthletesA useful energy-rich dessert after training, but a small slice is enough — it is high in sugar.
  • Weight gainA good choice for a treat — take a full slice with coffee.
  • Weight lossKeep the slice small and share the rest; the sugar from the syrup, dulce de leche and meringue adds up fast.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesHigh in sugar from the syrup, dulce de leche and meringue — keep the slice small and ask your clinician about a suitable serving.
  • High blood pressureSodium is low, but the sugar is high; a small slice is the sensible choice — ask your clinician if you are unsure.
  • Kidney diseaseLimit the portion — eggs, cream and dulce de leche are high in protein and phosphorus; ask your clinician about portion size.
  • GoutEat occasionally and in small portions — eggs and cream are moderate in purines; ask your clinician if you are unsure.
  • Stomach issuesUsually gentle on the stomach, but the cream and dulce de leche are rich — eat a small slice and avoid eating it very cold on an empty stomach.
  • Cardiovascular diseaseKeep the slice small — the cake is high in sugar and saturated fat from cream and dulce de leche; balance it with fresh fruit.
  • Fatty liverKeep the slice small and favour the fruit over a second helping; the cake is energy-dense.
  • Food allergiesContains egg, milk, cream, wheat and peaches. The meringue and sponge are egg-based — do not serve to anyone with an egg allergy.
  • Special therapeutic dietsIf you follow a prescribed low-sugar or low-phosphorus diet, take a very small slice or skip it, and check with your clinician.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cover loosely and keep in the fridge; the meringue softens over time, so eat it as fresh as possible.
In the fridge
2 days, covered.
In the freezer
Not recommended — the cream and meringue lose their texture when thawed.
How to reheat
Do not reheat. Serve cold, straight from the fridge.
Freezing recommended
No — freezing ruins the meringue and the cream.
Signs it has spoiled
Sour smell from the cream, weeping meringue, or a slimy texture.

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