Sampita (Balkan Keto Meringue Cake)

If you love meringue and marshmallows, you will adore sampita which is a Balkan sponge cake with a meringue filling. The meringue is soft and pillowy, and a wonderful texture against the spongy cake.

To make the sampita, you first make a sponge cake by beating egg yolks with icing sugar, oil, milk, and flour until combined. Then, the mixture gets poured into a rectangular pan before being baked in the oven. After that, you mix egg whites with salt and a vanilla flavored syrup until it becomes a meringue before assembling the cake.

What is Sampita?

Sampita is a Balkan dessert that includes sponge cake and meringue. Oftentimes, the sponge cake forms the bottom layer while it will have a top layer of meringue. However, this version includes two layers of sponge cake that sandwich the meringue filling between them.

Pro Tips

• Don’t overbake the cake. You will know it is done when it is golden and springs back when you press it with your finger.
• When you beat the egg whites, make sure the beaters and bowl are grease-free as any residue may inhibit the egg whites from whipping up.
• Bring the egg whites to room temperature before whipping them as they will end up with more volume.
• Cutting the top layer of sponge cake into squares will make it easier for you to cut the cake without the meringue squishing out of the sides.

Frequently Asked Questions

What is Sampita in English?

The term Sampita is derived from both German and Serbian using the German word “Schaum,” which means “foam,” and the Serbian word “pita,” which means “pie.”

Can I Make Sampita Dairy-free?

Sampita only uses milk for dairy, but you could easily replace it with a plant-based milk like coconut milk, almond milk, or soy milk.

Why Aren’t the Egg Whites Whipping Up?

If you find that the egg whites aren’t whipping up, it may be that they have come in contact with oil or some other residue, or that you got some egg yolk into the whites. To ensure that the egg whites whip up, make sure you separate the eggs correctly so that you get pure egg whites and that the bowl and beaters you use are very clean.

How to Store Sampita

To store the sampita, cover it tightly with plastic wrap and store it in the fridge. It will stay fresh for up to 3 to 4 days.

How to Make Sampita

Step 1

Step 1

Cut into pieces and serve immediately!

For the cake, in a bowl, beat the egg yolks with the icing sugar until combined. Beat in the oil, milk, and flour until combined.

Step 2

Step 2

Pour the batter into a parchment-lined rectangular baking pan, and bake it in a 356 F (180 C) oven for 10 minutes.

Step 3

Step 3

For the syrup, in a saucepan, mix the sugar with the vanillin, water, and lemon juice, and bring it to a boil.

Step 4

Step 4

For the meringue, beat the egg whites with the salt until they are stiff. Continue beating, while adding the syrup.

Step 5

Step 5

Cut the cake in half and cut one half into six squares.

Step 6

Step 6

Spread the meringue onto the intact cake layer and place the squares on top. Dust it with powdered sugar.

Step 7

Step 7

Cut into pieces and serve immediately!