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    Home / Dessert / Postre Chajá

    Postre Chajá

    Uruguay’s cloud-soft celebration dessert — layers of sponge cake, crisp meringue, whipped cream, and peaches, named after the pale chajá bird.

    ⏱ 40 minPrep time
    🔥 25 minCook time
    🍽 8Servings
    🏷 DessertCategory
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    Postre Chajá

    Postre chajá was born in 1927 in the city of Paysandú, where a confectioner layered sponge cake, meringue, and cream and named the creation after the native chajá bird, whose soft white feathers it resembles. Over a century later it is still the festive dessert of Uruguayan birthdays and family gatherings.

    A dessert as light as the bird it’s named for

    The layers play a lovely game of textures: tender syrup-soaked sponge, shards of crisp meringue, and billowy whipped cream, with sweet peaches tucked between them. Cold and airy, it feels almost weightless, yet every spoonful is rich and creamy.

    Uruguayan recipes →

    Step by stepInstructions

    1. Make the sponge: beat the 4 egg yolks with 1/2 cup of the sugar until pale and thick, then fold in the flour and vanilla.
    2. Beat the 4 egg whites to soft peaks, add 1/4 cup sugar, beat to stiff peaks, and fold gently into the yolk mixture.
    3. Spread the batter in a parchment-lined 9-inch cake pan and bake at 350°F for 20 to 25 minutes, until golden and springy; cool completely.
    4. Make the meringue: beat the 3 remaining egg whites with the cream of tartar to soft peaks, then beat in 3/4 cup sugar, a spoonful at a time, until glossy and stiff.
    5. Spoon the meringue onto a parchment-lined baking sheet in an 8-inch round, about 3/4-inch thick, and bake at 225°F for 1 1/2 hours, then cool in the oven — or skip baking and use it as soft meringue.
    6. Whip the heavy cream with the remaining 1/4 cup sugar to soft peaks.
    7. Assemble: split the sponge in two layers, brush both with peach syrup, then layer sponge, peaches, cream, meringue, and repeat, finishing with cream on top.
    8. Chill for at least 2 hours before slicing, and decorate with reserved meringue shards and peach slices.

    💡 Chef tips & storage

    Chill the assembled cake well so it slices cleanly — the cream needs to set. Postre chajá keeps 2 days refrigerated, though the meringue softens slightly as it sits.

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    Recipe details

    Prep40 min
    Cook25 min
    Servings8
    CategoryDessert
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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