Chajá (Uruguayan peach cake)

Instructions

1. Preheat the oven to 180 °C and butter a rectangular tin about 30 × 20 cm, then line it with baking paper.
2. Beat the yolks with 180 g of sugar until pale and frothy. Fold in the sifted flour with the baking powder, then gently fold in the stiffly beaten whites.
3. Pour the batter into the tin and bake for 25 to 30 minutes, until a skewer comes out clean. Let it cool completely.
4. Drain the peaches, keeping 10 cl of syrup. Cut them into slices.
5. Whip the very cold cream with the icing sugar and vanilla until thick and firm.
6. For the meringue, beat the 3 whites with the vinegar until foamy, then add the sugar little by little until you have a firm, glossy peak.
7. Split the sponge horizontally in two. Soak the base with the peach syrup, spread half the cream, arrange the peach slices, then cover with the second soaked layer.
8. Top with the cream, then spread the meringue in peaks or a dome. Pop the cake under the grill for 5 minutes to brown the meringue, watching closely, then keep chilled until serving.