Torta Chaja Recipe (Uruguayan Chaja Cake)

Quick Summary: Torta Chaja is Uruguay's beloved national cake: layers of airy sponge soaked in peach syrup, sweet Chantilly cream, dulce de leche, canned peaches, and crushed meringue. This recipe walks you through the sponge, cream, and assembly step by step.

What is Chaja cake?

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

It was created in 1927 by Orlando Castellano in Paysandú and named after the chajá, an airy-feathered bird. Torta Chajá is considered Uruguay's national cake. This cake is also popular in Argentina, Brazil, Paraguay, and, lately, on the American continent. According to TasteAtlas, it ranks among the world's 50 best cakes.

The recipe for cake Chaja has remained a mystery, even after many attempts to uncover ingredients through its flavors. The same is true about San Sebastian Cheesecake and Fondant Baulois.

Why you'll love this recipe

• Uruguay's national treasure. You get to make the country's most beloved cake at home, with layers of sponge, meringue, whipped cream, peaches, and dulce de leche.
• Light and airy. Soft genoise sponge soaked in peach syrup and folded with Chantilly cream keeps every bite delicate rather than heavy.
• A true showstopper. Its dramatic layers and crumbled meringue coating make it perfect for birthdays, weddings, and other special occasions.
• Make-ahead friendly. You can split the work over two days, preparing the components ahead and assembling when you are ready.
• Flexible in size. Turn it into one large cake or several individual mini cakes, ideal for summer gatherings and parties.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Eggs: Use large eggs at room temperature. Let them sit on the counter for 45-60 minutes. There is no need to separate them; this recipe uses whole eggs.
• Sugar: Use granulated white sugar or swap it for superfine caster or baker's sugar.
• Flour: Opt for all-purpose or cake flour for a softer, fluffier crumb. Avoid self-raising flour.
• Heavy Cream: Choose heavy cream or heavy whipping cream with at least 30% fat.
• Icing Sugar: Also known as powdered or confectioners' sugar.
• Peaches: Use a 25-oz. (700 g) can of diced or halved peaches, yielding about 8.8 oz. (250 g) of drained fruit.
• Dulce de leche: Any store-bought dulce de leche will work, but authentic versions can be found at Latin grocery stores. You can also make your own - boiled sweetened condensed milk.
• Meringue: Use store-bought meringues for filling and decoration.

Recipe variations

• Traditionally made with canned or fresh peaches, but variations with strawberries or pineapple are also common.

• Dulce de leche is often included but not mandatory. Some versions use an upside-down meringue disk as a layer instead.

• A final sprinkle of ground cinnamon adds an extra touch of flavor.

How to make torta Chaja

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 (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, then gently mix with a rubber spatula, working from the bottom up and 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 the sponge cake from deflating.

Step 8: Remove the sponge from the oven and let it cool in the tin for 5-10 minutes. Then, flip 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 and whisk attachment of a stand mixer in the freezer for 10 minutes. Pour the cold heavy cream into the bowl and beat at low speed for a minute. Continue beating until soft peaks form.

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 increase the mixer speed and beat the cream to medium to stiff peaks. Check the cream's consistency every 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, use a serrated knife to cut the sponge cake horizontally into three equally thick layers. Strain canned peaches and let them drain on a paper towel. Then, cut the peaches into ½-inch (about 1 cm) cubes. Reserve the syrup.

Step 13: Warm up dulce de leche in a bain-marie 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 cake board, and brush 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 on top, then press it down gently but firmly with your hands to ensure it sticks to the first layer. Soak it in 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. Be sure to press each new layer lightly to maintain adherence to the preceding layer.
2. Make-ahead option: Prepare the 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.

Can you make torta Chaja easier?

Torta Chaja is a project cake, but you can take a few shortcuts without losing its character. Instead of baking the sponge from scratch, use a store-bought sponge or pound cake, and swap homemade meringue for good-quality store-bought meringue pieces.

You can also use canned peaches in syrup, which soften the assembly and add ready-made flavor, and stir in dulce de leche straight from the jar. These swaps let you enjoy the classic layers of sponge, cream, peaches, and meringue with much less time in the kitchen.

Storing & freezing

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

Freezing the fully assembled Chaja cake is not recommended, but you can prepare the sponge cake in advance and freeze it for up to 3 months. However, according to Cariños Ana Duran, author of La cocina de Ana Durán, the Chaja dessert "can be frozen assembled in a glass container with a hermetic lid."

Recipe FAQ

What is chajá in Uruguay?
Chajá is a famous Uruguayan cake named after the chajá, a South American bird whose feathery plumage resembles the cake's airy meringue. It is considered Uruguay's national cake.

What is torta chaja made of?
Torta Chaja is built from layers of soft sponge cake soaked in peach syrup, sweetened Chantilly cream, dulce de leche, canned peaches, and crushed meringue on top.

Who invented chaja cake?
It was created in 1927 by confectioner Orlando Castellano in Paysandú, Uruguay.

How do you pronounce chajá?
Chajá is pronounced cha-HA (the "j" sounds like an English "h").

What is the difference between chaja and pavlova?
Both feature meringue and cream, but pavlova is a single crisp meringue shell topped with cream and fruit, while chaja is a layered sponge cake with peach syrup, dulce de leche, cream, and crushed meringue throughout.

Can I use fresh peaches instead of canned?
Yes. Fresh peaches work well; you can also swap in strawberries or pineapple. If you use fresh fruit, make a light syrup to soak the sponge, since you won't have the canning syrup.

How long does torta chaja keep?
Stored in the refrigerator under a cake dome or covered, it keeps for 2 to 3 days. The assembled cake is not ideal for freezing, though the plain sponge can be frozen for up to 3 months.

Love sponge cakes? Try these next!

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

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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.