Šampita, oh Šampita! This delectable Bosnian cake, with its delicate layers of light and airy sponge cake drenched in a luscious lemon syrup, is a true testament to the saying, “simple is best.” One bite and you’ll be transported to a sunny Bosnian kitchen, the aroma of citrus and vanilla filling the air. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and sure to impress. So, tie on your apron, and let’s dive into the delightful world of Šampita!
Ingredients You’ll Need:
For the cake:
- 6 large eggs, separated
- 1 cup (200g) granulated sugar
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon
For the lemon syrup:
- 1 cup (200g) granulated sugar
- 1 cup (240ml) water
- Juice of 1 lemon
Tools of the Trade:
- Two 9-inch round baking pans
- Parchment paper
- Mixer
- Rubber spatula
- Sifter
- Saucepan
- Whisk
Sampita Cake Batter
Step-by-Step Guide to Šampita Heaven:
1. Preparing Your Pans and Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round baking pans. Line the bottom of each pan with parchment paper for easy removal later.
2. Whipping Up the Batter:
- In a large bowl, beat the egg whites with an electric mixer until stiff peaks form. Gradually add the sugar while beating, until the mixture is glossy and smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gently fold the dry ingredients into the egg white mixture, a little at a time, using a rubber spatula. Be careful not to overmix.
- Divide the batter evenly between the prepared pans.
3. Baking to Perfection:
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
4. Creating the Zesty Syrup:
- While the cakes are baking, make the lemon syrup. Combine the sugar and water in a saucepan over medium heat.
- Bring to a boil, stirring constantly, until the sugar is dissolved.
- Reduce the heat to low and simmer for 5 minutes.
- Remove from the heat and stir in the lemon juice.
Layering Šampita
5. Assembling Your Masterpiece:
- Once the cakes are completely cool, use a serrated knife to carefully split each layer in half horizontally.
- Place one layer of cake in a serving dish and brush generously with the lemon syrup.
- Repeat with the remaining layers, ending with a cake layer on top.
6. Finishing Touches:
- You can dust the top of the cake with powdered sugar or decorate it with fresh berries.
Tips and Tricks from My Bosnian Grandmother:
- For an extra lemony flavor, add a teaspoon of lemon extract to the cake batter.
- If you don’t have parchment paper, you can grease and flour your pans very well.
- Make sure your egg whites are at room temperature for maximum volume when whipping.
- Don’t overbake the cakes, or they will be dry.
- The syrup will thicken as it cools, so don’t worry if it seems thin at first.
- You can store the šampita in the refrigerator for up to 3 days.
FAQs:
Can I use a different type of citrus juice?
Absolutely! Orange or lime juice would also be delicious in the syrup.
Can I freeze šampita?
Yes, you can freeze the assembled cake for up to 2 months. Thaw it overnight in the refrigerator before serving.
There you have it – your very own taste of Bosnia! Šampita is a cake that’s sure to become a family favorite. Enjoy!
