A towering, cloud-like dessert of sponge cake layered with whipped cream, meringue shards, peaches, and dulce de leche — airy, sweet, and uniquely Uruguayan.
1Bake sponge: beat eggs and sugar until thick and pale. Fold in flour. Bake in 2 rounds at 180C for 20 minutes. Cool.
2Make meringue: whip egg whites to stiff peaks, gradually add sugar. Pipe small rounds on parchment. Bake at 100C for 1.5 hours until crisp and dry.
3Whip cream to soft peaks.
4Assemble: place one sponge layer, spread dulce de leche, add whipped cream and peach slices.
5Crush some meringues and fold into additional whipped cream. Spread over peaches.
6Top with second sponge layer. Cover entire cake with remaining whipped cream.
7Decorate with meringue shards, peach slices, and a dusting of powdered sugar.
Did You Know?
Chajá was invented in 1927 by confectioner Orlando Castellano at Confitería Las Familias in Paysandú, and is named after the chajá bird (crested screamer) because the dessert is as light and fluffy as the bird's plumage.