If you’ve never tried Chaja cake before, you’re in for a delightful surprise. This classic Uruguayan dessert is a heavenly combination of light meringue, luscious peaches, and creamy dulce de leche, all layered between delicate sponge cake.
The result is a perfect balance of textures and flavors that will captivate your taste buds with every bite. Whether you’re looking for a show-stopping dessert for a special occasion or simply craving something indulgently sweet, Chaja cake is an excellent choice.
Its fresh fruit component makes it feel light and refreshing, while the caramel-like dulce de leche adds richness and depth that satisfy your sweet tooth.
In this post, I’ll guide you through a detailed, step-by-step Chaja cake recipe that is easy to follow and yields impressive results. You’ll also find handy tips, variations, and serving suggestions to make this dessert truly your own.
So, roll up your sleeves, and let’s dive into making this irresistible treat!
Why You’ll Love This Recipe
Chaja cake is a unique dessert that stands out due to its layered textures and flavors. The crisp meringue contrasts beautifully with the soft sponge cake and juicy peaches.
The addition of dulce de leche brings a signature caramel sweetness that ties it all together.
This recipe is perfect for both beginners and experienced bakers because it breaks down each component clearly. Plus, it uses accessible ingredients you can find in most supermarkets or specialty stores.
The cake is also highly customizable—you can swap peaches for other fruits or adjust the sweetness to your preference.
Best of all, Chaja cake is a crowd-pleaser. It’s elegant enough for dinner parties yet simple enough for a weekend family treat.
Once you try this recipe, it’s sure to become a favorite in your dessert repertoire.
Ingredients
- For the Sponge Cake:
- 4 large eggs, separated
- 1 cup (200g) granulated sugar
- 1 cup (125g) all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- For the Meringue:
- 4 large egg whites
- 1 cup (200g) granulated sugar
- 1/2 tsp cream of tartar or lemon juice
- For the Filling & Assembly:
- 2 cups (500ml) heavy cream, chilled
- 1/2 cup (150g) dulce de leche
- 3 ripe peaches, peeled and sliced (or canned peaches, drained)
- Powdered sugar for dusting (optional)
Equipment
- Mixing bowls (at least 3)
- Electric mixer or stand mixer
- 8-inch (20cm) round cake pans (2)
- Spatula
- Sifter or fine mesh sieve
- Baking tray for meringue
- Parchment paper
- Cooling rack
- Whisk
- Knife for slicing peaches
Instructions
- Prepare the Sponge Cake: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
- Whip Egg Yolks and Sugar: In a large bowl, beat the egg yolks with half the sugar (½ cup) until the mixture is pale and thick. Add the vanilla extract and mix well.
- Whisk Egg Whites: In a separate, clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar (½ cup) and continue beating until stiff, glossy peaks form.
- Combine and Fold: Gently fold the egg whites into the yolk mixture in batches. Sift the flour and baking powder over the batter and carefully fold until just combined. Avoid deflating the batter.
- Bake the Sponge Cake: Divide the batter evenly between the two pans. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to a cooling rack.
- Make the Meringue: Preheat the oven to 250°F (120°C). Line a baking tray with parchment paper. Beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spoon or pipe the meringue into small dollops or shapes on the tray.
- Bake Meringue: Bake for about 1 hour or until dry and crisp. Turn off the oven and let meringues cool inside to prevent cracking.
- Whip the Cream: Using a chilled bowl and whisk, beat the heavy cream until soft peaks form. Gently fold in the dulce de leche until combined.
- Assemble the Cake: Place one sponge cake layer on your serving plate. Spread half the dulce de leche cream over it. Arrange half the sliced peaches on top, then add a layer of broken meringue pieces for crunch.
- Repeat Layers: Add the second sponge cake layer. Spread the remaining dulce de leche cream, peaches, and top with more meringue pieces for a beautiful layered look.
- Chill Before Serving: Refrigerate the cake for at least 2 hours (preferably overnight) to allow flavors to meld and the cake to set.
- Optional Finishing Touch: Dust the top with powdered sugar before serving for an elegant presentation.
Tips & Variations
Tip: When folding egg whites into the batter, use gentle motions to keep the mixture airy for a light sponge.
Variation: You can substitute peaches with other fruits like strawberries, mango, or even pineapple to change the flavor profile while keeping the cake fresh and vibrant.
Pro tip: If dulce de leche is hard to find, you can make your own by simmering a can of sweetened condensed milk in a water bath for 2-3 hours, or use caramel sauce as a substitute.
For a vegan or dairy-free twist, check out our Backpacking Dehydrated Vegan Meal Recipes for Easy Camping which offer creative ways to enjoy rich desserts without dairy.
Nutrition Facts
| Nutrient | Per Serving (1/8 cake) |
|---|---|
| Calories | 350 kcal |
| Carbohydrates | 45 g |
| Protein | 5 g |
| Fat | 15 g |
| Saturated Fat | 9 g |
| Sugar | 35 g |
| Fiber | 1 g |
Serving Suggestions
Serve your Chaja cake chilled with a side of fresh berries or a scoop of vanilla ice cream for an extra indulgence. A light dusting of powdered sugar or a drizzle of caramel sauce can make it look more festive for special occasions.
This cake pairs wonderfully with a cup of coffee or a glass of dessert wine. For a refreshing contrast, serve alongside a citrus sorbet or a simple fruit salad.
If you enjoy exploring diverse dessert recipes, don’t miss our Berry Cobbler Recipe Vegan: Easy, Delicious, and Healthy and Clafoutis Recipe Vegan: Easy & Delicious Plant-Based Treat.
Conclusion
Chaja cake is a delightful dessert that brings together the best of textures and flavors in a harmonious, elegant way. Its airy meringue, juicy peaches, rich dulce de leche, and soft sponge cake layers make it a crowd-pleaser that is both impressive and accessible.
With this detailed recipe and helpful tips, you can confidently recreate this Uruguayan classic in your own kitchen. Whether you’re baking for family, friends, or a special event, Chaja cake offers a unique and memorable sweet treat that everyone will enjoy.
Don’t hesitate to experiment with different fruits or presentation styles to make it truly your own!
For more delicious and easy-to-follow dessert ideas, be sure to explore our other recipes like Veg Grilled Sandwich Recipes That Are Quick and Delicious and Best Vegan Pepper Jack Cheese Slice Recipe for Melty Flavor.
📖 Recipe Card: Chaja Cake
Description: Chaja is a traditional Uruguayan dessert featuring layers of sponge cake, meringue, and dulce de leche. This recipe creates a rich and fluffy cake perfect for special occasions.
Prep Time: PT30M
Cook Time: PT20M
Total Time: PT50M
Servings: 8 servings
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup dulce de leche
- 1 cup heavy cream
- 3 large egg whites
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
- Butter for greasing
Instructions
- Preheat oven to 350°F (175°C) and grease a cake pan.
- Beat eggs and sugar until fluffy and pale.
- Sift flour and baking powder, then fold into the egg mixture.
- Pour batter into the pan and bake for 18-20 minutes.
- Whip heavy cream with vanilla until soft peaks form.
- Beat egg whites until stiff, gradually adding powdered sugar to make meringue.
- Cool the cake, then slice horizontally into layers.
- Spread dulce de leche on each layer, then add whipped cream and meringue.
- Stack layers and cover the cake with remaining meringue.
- Optionally, sprinkle chopped walnuts on top.
- Chill for at least 2 hours before serving.
Nutrition: Calories: 350 kcal | Protein: 6 g | Fat: 18 g | Carbs: 40 g
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