Torta Chaja: Traditional Uruguayan Cake

Here is a traditional Uruguayan Chaja cake - Torta Chaja or Postre Chaja Uruguayo. It is made with soft and fluffy layers of sponge cake, smooth Chantilly cream, rich dulce de leche, and a light and airy meringue topping.

If you are looking for a beautiful celebration cake, light and tasty, meet the irresistible Chajá cake, your ultimate dessert choice.

Jump to:

• What is Chaja?
• Torta chaja recipe
• Ingredients
• Recipe variations
• How to make torta Chaja
• Expert Tips
• Storing and freezing
• Recipe FAQ
• Love sponge cakes? Try these next!
• Need to adjust your baking pan size?
• Recipe card
• Comments

Similarly to San Sebastian Cheesecake and Fondant Baulois, the recipe for cake Chaja remains secret. Despite numerous attempts to identify its ingredients through the flavors, the recipe has stayed elusive. However, here is one possible variation of the Chaja cake recipe.

What is Chaja?

Chajá (Postre chajá or Torta Chajá) is an Uruguayan cake made with sponge cake layers, decadent sweetened whipped cream, luscious dulce de leche, juicy canned peaches, and a fluffy meringue topping.

The cake was created by Orlando Castellano in 1927 at the Uruguayan confectionery "Las Familias" in Paysandú. The cake's name is derived from the chajá bird, a South American species characterized by its airy plumage and light body. 

Interestingly, the Chaja cake (Chaja Postre Uruguayo) ranks among the 50 best cakes in the world, according to TasteAtlas.

Torta chaja recipe

• Torta Chaja is a gorgeous cake perfect for birthdays, weddings, and any other occasion that calls for a truly extraordinary dessert.

• The postre Chaja recipe offers a make-ahead option, allowing split preparation over two days.

• Making the dessert as individual small cakes is great for summertime gatherings and parties.

Ingredients

Here is a quick overview of what ingredients you will need. Find the recipe card below for exact amounts and detailed instructions. I recommend making the recipe as written for the best results.

• Eggs: The recipe calls for large eggs at room temperature. So bring them to the counter 45-60 minutes before you start. You can also soak whole eggs in shells in warm water for 5-10 minutes.

There is no need to separate egg whites from egg yolks: the recipe uses whole eggs.

• Sugar: Use granulated white sugar, or replace it with superfine caster or baker's sugar if desired.

• Flour: Use all-purpose flour, or even better, cake flour: it contains less gluten so you will end up will a very soft, fluffy cake crumb. But try to avoid self-raising flour.

• Heavy cream: Choose heavy cream or heavy whipping cream with at least 30% fat content.

• Icing sugar (powdered or confectioners' sugar): Use a coffee grinder or a food processor to turn granulated sugar into icing sugar.

• Peaches: The recipe calls for canned peaches, diced or halved. You will need a 25 oz. (700 g) can (it contains about 8.8 oz. (250 g) of drained peaches).

• Dulce de leche: Use any dulce de leche available in your grocery store, or purchase the authentic one in a Latin grocery store. You can replace it with a homemade version - boiled sweetened condensed milk.

• Meringue: Use store-bought meringues to fill and decorate the cake.

Recipe variations

Traditionally, the Chaja cake is made with canned or fresh peaches, but it is not uncommon to find recipe variations with strawberries or pineapple.

While most Chaja recipes call for a layer of dulce de leche, this is not mandatory. Instead, some Chaja cakes feature upside-down meringue disk addition as a layer.

The torta Chajá dessert can be made complete with a final touch of ground cinnamon sprinkled on its surface.

How to make torta Chaja

Making torta Chaja includes a few steps: baking a classic sponge cake, making creme Chantilly, and assembling the cake.

Make sponge cake

Step 1. To make sponge cake, preheat the oven to 355°F (180°C). Brush an 8-inch (20 cm) round cake pan with melted butter, flour it, and refrigerate the prepared mold.

Pro tip: Consult the recipe for classic sponge cake for step-by-step photographed explanations, helpful tips, and tricks.

Step 2. Beat eggs with granulated sugar in a large mixing bowl or the bowl of a stand mixer with a hand whisk (photo 2).

Step 3. Bring the bowl over a bain-marie or water bath to warm the mixture to 104°F (40°C), whisking constantly.

Step 4. Remove the bowl from the bain-marie or water bath. Whisk the egg mixture with an electric or stand mixer for 10-15 minutes until the volume is tripled and the ribbon stage is achieved.

Pro tip: To check, just lift a small amount of batter with the whisk. The ribbon stage is reached if the batter falls and the pattern maintains its shape for at least 3-4 seconds.

Step 5. Sift the flour in a few additions and gently mix with a rubber spatula, working from the bottom to the top, slightly rotating the bowl.

Step 6. Pour the batter into the prepared pan and bake until golden brown for 25 to 30 minutes.

Pro tip: Check the doneness of the cake with a toothpick or a cake tester: it should come out clean out of the center of the cake.

Step 7. Let it cool for 10 minutes in the switched oven (keep the door slightly open using a wooden spoon) to prevent deflating the sponge cake.

Step 8. Remove the sponge from the oven, and let it cool in the tin for 5-10 minutes. Then remove it from the pan by flipping it upside down and cool it on a wire rack for 10 minutes. Turn the cake back and allow it to cool completely.

Step 9. To make creme Chantilly, chill the bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes. Pour the cold heavy cream into the bowl and beat at low speed for a minute. Continue to beat, reaching the soft peaks.

Pro tip: Consult the recipe for French Chantilly cream (aka sweetened whipped cream) for step-by-step photographed explanations, helpful tips, and tricks.

Step 10. Add icing sugar and continue whisking. Gradually speed up the mixer and beat the cream through medium to stiff peaks. Check the cream's consistency each 3-5 seconds to avoid over-whisking.

Step 11. Cover the bowl with plastic wrap and refrigerate until ready to assemble the cake.

Step 12. To assemble the cake, strain canned peaches and let them drain on a paper towel. Then cut peaches into ½ inches (about 1 cm) small cubes. Reserve the syrup.

Step 13. Warm up dulce de leche in a bain marine or water bath. Break the meringue into medium and large enough pieces (you will need both sizes of the crushed meringue).

Step 14. Place the first sponge layer on a serving plate or a cake board and soak it with peach syrup using a pastry brush.

Step 15. Spread a layer of dulce de leche and sprinkle with medium-sized crushed meringue (photo 1).

Step 16. Place the second layer of the cake, and press it down gently but firmly with your hands to make sure it sticks to the first layer. Soak it with the syrup.

Step 17. Spread ⅓ of the Chantilly cream and place the diced peaches (photo 2), reserving a small amount for decorating.

Pro tip: To ensure a neat application of dulce de leche, use a pastry bag with a cut tip (about ⅕ inches (5 mm) diameter). Pipe a spiral from the center of the cake layer.

Step 18. Place the third cake layer and cover the top and sides of the cake with the cream. Top the entire cake with the crushed pieces of meringue.

Step 19. Decorate the top of the cake with the remaining peach slices (photo 3). Refrigerate for at least 3-4 hours.

Expert Tips

1. Ensure to lightly press each new layer to maintain adherence to the preceding layer.
2. Make-ahead option: Prepare sponge cake in the evening, wrap it with cling film, and store it at room temperature. The next day, whip the cream and assemble the cake.

Storing and freezing

Store torta Chaja under a cake dome in the refrigerator for 2-3 days. Keep the leftover cake in an airtight container or covered to prevent absorbing odors from other foods.

Can you freeze torta Chaja? I wouldn't recommend freezing the assembled Chaja cake, but you can bake the sponge cake ahead and freeze it for up to 3 months.

However, according to Cariños Ana Duran, the author of the book "La cocina de Ana Durán," the Chaja dessert "can be frozen assembled in a glass container with a hermetic lid."

Recipe FAQ

Love sponge cakes? Try these next!

• Berry Cake
• Torta Mimosa
• Sponge Apple Cake
• Oil Sponge Cake
• Vanilla Meringue Cake
• Uruguayan Cake Chaja
• Jordgubbstårta (Swedish Strawberry Cake)
• Fresh Fruit Cake
• Or browse all the cake recipes.

Print

Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.