Celebration Chaja Cake - A jaw dropping cake of amazingness all the way from Uruguay!
Celebration Chaja Cake
Prep Time
1 hr 10 mins
Cook Time
1 hr
Total Time
2 hrs 30 mins
Servings: 10
This cake is made up of 3 components;
  • 1 ) The cake 2) The meringue, 3) The filling & topping.
For the Cake *** Please note there is no fat in the cake.
  • 6 eggs
  • 1 cup / 200 g sugar
  • 3/4 cups / 95 g sifted flour
  • 1 tsp vanilla
For the Meringue
  • 8 egg whites
  • 500 g / 2 1/2 cups sugar
For the frosting & filling
  • 500 g / 18 oz can Peaches in syrup.
  • 1/2 cups litre / 2 1/4 whipping cream with 5 tablespoons regular sugar
  1. Pre heat oven to 350F / 180C / Gas 4. Grease & flour three 9 inch round cake pans.
  2. Make the cake:
  3. Sift together flour and set aside.
  4. In a mixer, combine eggs, sugar & Vanilla until sugar has dissolved. Then fold in the flour.
  5. Evenly distribute the batter to the three pans and bake for 7 minutes.
  6. When done, allow to cool completely.
The meringue can be made 2 weeks ahead of time, and stored in an airtight container at room temperature.
  1. Switch oven on to 110C, 225 F, 1/4 G
  2. Separate the egg whites and add them to the mixing bowl.
  3. Make sure your mixing bowl is free from any grease & very clean. If you are not sure, wipe some lemon juice on the inside of the bowl. If the bowl is greasy, the egg whites will not foam well.
  4. Whisk on high speed until the whites are frothy as in the photo and stiff, so it doesn't fall back into the bowl.
  5. Add the sugar and whisk again on high speed for 1 more minute.
  6. Once you have added the sugar and whisk again, you will notice the egg whites take on a glossy shiny look. This is when it is ready.
  7. Scoop out the meringue and place on the tray on top of parchment / grease proof paper. Spread evenly.
  8. Place in the oven for 1 hour.
  9. Allow to cook then crush the meringue into small pieces and set aside.
Assemble the cake.
  1. Whip up the cream and sugar until stiff peaks.
  2. Put a cooled cake layer, on a plate. Pour some of the syrup from the can of peaches onto the cake.
*** In total, I used 2/3 of the syrup from the can for all three cake layers, so it might be easier if you measure the syrup and divide into 3.
  1. Then lay the pieces of peaches on the cake, then spread some whipped cream, then crushed meringue. Repeat this for the middle and top layer of the cake.
  2. Then cover the whole cake with whipped cream and then broken pieces of meringue.
  3. Serve when you're ready!
Recipe Notes

Please note, there are sections of this cake which you can make ahead of time. Please see the Instructions for all the details.