Rosace à l'Orange (French Orange Genoise Cake)

Quick Summary: Rosace à l'orange is a French orange Genoise cake created by pastry chef Gaston Lenôtre. It layers a light Genoise sponge soaked in orange syrup with silky diplomat cream and a crown of candied orange slices. The cake is baked, chilled, then flipped so the glossy oranges sit on top. Bake the Genoise at 392°F (200°C) for about 20 minutes, and chill the assembled cake for at least two hours before serving.

The cake is baked, chilled, then flipped so the glossy oranges sit on top. Bake the Genoise at 392°F (200°C) for about 20 minutes, and chill the assembled cake for at least two hours before serving.

History of Rosace à l'Orange

This French orange upside-down cake is called "Rosace à l'Orange", which means "Rosette with orange" in English. It was created by the French chef Gaston Lenôtre, who presented the cake on the program "La grande cocotte" in 1977.

The cake recipe was published in the pastry book "La pâtisserie/ Grands Classiques et créations" of the house Lenôtre.

Why you'll love this recipe

• A showstopper: the ring of caramelized orange slices gives the cake a striking, elegant look once you flip it onto a serving plate.
• Bright citrus flavor: the orange syrup, candied oranges, and a hint of Grand Marnier fill every bite with fresh, mood-lifting citrus.
• Light and creamy: a soft Genoise sponge paired with silky diplomat cream keeps the cake tender rather than heavy.
• Year-round dessert: since citrus is available in almost every season, you can make this French orange cake whenever a craving strikes.
• Perfect for celebrations: it looks impressive enough for birthdays, dinner parties, or any occasion that calls for a special cake.

Ingredients

• Oranges: use fresh, thin-skinned oranges to make the candied slices and the orange syrup. Organic ones are best since you use the peel.

• Granulated sugar: it sweetens the candied oranges, the Genoise, and the diplomat cream, and helps caramelize the orange slices.

• Eggs: whole eggs give the Genoise its light, airy structure, while extra yolks enrich and thicken the diplomat cream.

• Powdered and vanilla sugar: powdered (icing) sugar keeps the sponge tender, and vanilla sugar adds a warm, aromatic note.

• Butter and flour: a little melted butter and all-purpose flour give the Genoise structure without making it heavy.

• Milk: it forms the base of the pastry cream that becomes the diplomat cream.

• Whipping cream: whipped and folded into the pastry cream, it makes the diplomat cream light and silky.

• Grand Marnier: this orange liqueur deepens the citrus flavor. Leave it out for a kid-friendly cake.

• Vanilla extract: it rounds out the flavor of the diplomat cream.

How to make Rosace à l'Orange

Step 1. To make candied oranges, cut the oranges into thin slices. Place them in a saucepan and add granulated sugar (photo 1).

Step 2. Bring it to a low simmer, cover the pan, and cook for 1.5 to 2 hours (photo 2). Drain the candied oranges through a fine-mesh sieve to get the orange syrup. Add one tablespoon of Grand Marnier to the syrup and set aside. Cool the orange slices down.

Step 3. To make the Genoise biscuit, preheat the oven to 392°F (200°C). Using an electric mixer, whisk eggs and powdered (icing) sugar in a bowl, and add the vanilla sugar (photo 3).

Step 3. Bring the mix to a warm (not hot) bain-marie (water bath) to warm the preparation, and continue whisking.

Step 4. Once the temperature of the eggs/sugar mixture reaches 113°F (45°C) (warm to the touch), remove the saucepan from the bain-marie (water bath) and beat until the mixture doubles in size and cools down (photo 4).

Step 5. Pour about 3 tablespoons of the cream-like mixture into a separate bowl with the melted butter, then mix (photo 5).

Step 6. Add the sifted flour to the main mix and gently mix with a rubber spatula. Add the buttered mixture to the main preparation and combine with a spatula (photo 6).

Step 7. Butter and flour a 7-inch/18 cm cake pan. Pour the batter into the pan (photo 7) and bake for 20 minutes. Check the biscuit's readiness with a knife: if it comes out dry, the biscuit is ready. Let cool on a wire rack or parchment paper (photo 8).

Step 8. To make the diplomat cream, bring milk to a boil. In a separate bowl, whisk egg yolks with granulated sugar until the mixture becomes whitish. Add the sifted flour and mix (photo 9).

Step 9. Pour the boiling milk into the egg mixture and stir. Bring it back into the saucepan and cook for 1 to 2 minutes, continually whisking until the cream thickens.

Step 10. Transfer the ready pastry cream to another bowl and beat with a hand whisk to cool down (photo 10). Add the liquor Grand Marnier and vanilla extract. 

Step 11. Butter a round cake pan 8 inches/20 cm in diameter. Sprinkle the bottom and sides of the pan with granulated sugar. Line the pan with orange slices, going in a circle and overlapping them in half (photo 11). Refrigerate.

Step 12. Cut the remaining candied oranges into small pieces (photo 12)...

and add them to the cooled pastry cream, then mix with a spatula (photo 13). Cover the cream with a plastic film in contact and refrigerate. 

Step 13. Whisk the whipping cream until it's whipped. Add whipped cream to the cooled pastry cream and gently mix with the spatula (photo 14).

Step 14. To assemble the cake, fill an 8-inch/20 cm pan layered with the orange slices with half of the diplomat cream (photo 15).

Step 15. Cut the Genoise sponge in half along its thickness with a serrated knife. Place a biscuit disk on top of the cream (photo 16) and soak it with the orange syrup.

Step 16. Cover with the remaining diplomat cream. Soak another biscuit disk with the orange syrup and cover the cream with the soaked surface down (photo 17). Refrigerate the cake for at least two hours.

Step 17. To unmold, place the pan with the cake over medium heat for a few minutes. Place a serving plate on top of the cake, then flip it over quickly (photo 18).

Expert tips

1. Make the Genoise biscuit in an 8-inch/20 cm pan and cut it to fit (if necessary) as you assemble the cake.
2. Bake the biscuit one day in advance, wrap it, and refrigerate. It will be easier to slice the sponge the next day.
3. Make the biscuit in an 8-inch/20 cm pan and cut it to fit (if necessary) as you assemble the cake.
4. Use whatever oranges you have, whether Navel oranges, Valencia Oranges, or even Blood oranges, but buy organic, if possible.
5. Experiment with mixing Navel and Blood oranges for the prettiest cake effect.
6. Omit Grand Marnier to make the cake kid-friendly.
7. Serve the cake immediately or enjoy it within the next 48 hours.

FAQ

What is rosace à l'orange?
Rosace à l'orange means "orange rosette" in French. It is a French orange cake by pastry chef Gaston Lenôtre, made of a Genoise sponge soaked in orange syrup, layered with diplomat cream, and topped with a rosette of candied orange slices.

What is diplomat cream?
Diplomat cream is a combination of pastry cream with whipped cream. Sometimes gelatin is added to stabilize the cream. The standard ratio of pastry cream to whipped cream is usually 1:1, although ratios as 2:1 to 3:1 also exist. Diplomat cream is used to fill choux pastries, tarts, and mille-feuilles.

Can I make this orange cake ahead of time?
Yes. The assembled cake needs at least 2 hours in the fridge to set, making it a great make-ahead dessert. You can also bake the Genoise a day in advance, wrap it, and refrigerate it until you are ready to assemble.

Can I make the cake without alcohol?
Yes. Simply leave out the Grand Marnier in both the syrup and the diplomat cream to make a kid-friendly version. The orange syrup and candied oranges still give the cake plenty of flavor.

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was taken and adapted from the video master class of Gaston Lenôtre. It was originally published on October 18, 2018. The recipe has been revised to include improved content and photos. All posted pictures are mine.