Step 1 of 4
Postre Chajá
For the sponge cake preheat oven to 180 degrees Celsius and prepare either one or two 20cm/8 inch cake pan(s). Line bottom with parchment paper. Then divide the eggs into egg white and egg yolks. Use a bigger bowl for the egg yolks. If you have a glass or metal bowl, use that one for the egg whites. Be sure that bowl is free of fat/grease and that your mixer was properly cleaned. First beat the egg whites on medium speed with a pinch of salt until soft peaks form. Set aside. Without cleaning our mixer, beat the egg yolks with the sugar. Beat until the color becomes much paler and you have a creamy consistency. This usually takes several minutes.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Postre Chajá take?
1 hr 55 min all in — 10 min prep, 1 hr 45 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Eggs, Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Baking tray, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at to taste.
How much sugar?
100 g of Sugar.
How much sugar?
50 g of Sugar.
How much sugar?
40 g of Sugar.
What can I use instead?
egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish). Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. cream (whole milk + a knob of butter) → whole milk + a knob of butter. Thinner and less rich. Reduce a little longer if you need body.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.