What is upside down cake made of?

Usually chopped or sliced fruits — such as apples, cherries, peaches, or pineapples — butter, and sugar are placed on the bottom of the pan before the batter is poured in, so that they form a baked-on topping after the cake is inverted. A simple cottage pudding cake batter may be used.

What is the best pan for an upside-down cake?

The best pan to use for pineapple upside-down cake (or any cakes, for that matter) are shiny pans without a coating. They reflect the heat the best, creating cakes that are both tender with a light-colored crust.

Can I use pineapple juice instead of water in a cake mix?

You can infuse your mix with extra flavors when you use other liquids. For example, you could use orange or pineapple juice instead of water (in a 1:1 ratio) for a tropical twist.

Why do you have to put angel food cake upside down?

Cooled in the pan incorrectly: Inverting the pan ensures that the cake continues to expand and hold its shape once cooled. Cooling the cake upside down is crucial – if you cool the cake in the pan right side up, the cake will collapse on itself.

Why do they call it pineapple upside-down cake?

Invented to encourage housewives to use more canned pineapple, the cake is actually baked upside down, then turned over so the caramelized sugar and the pineapple and cherry decorations are on top for service. They are placed on the bottom of the pan before the batter is poured on top.

Why is it called Devil's cake?

There are a few theories as to how it got its name. One, it's the decadent counterpart to angel food cake. Two, it's sinfully delicious. Finally, devil's food cake came about during a time when food that was spicy, rich, or dark was described as deviled, like deviled ham and deviled eggs.

Does nothing bundt cakes have pineapple upside-down cake?

Nothing Bundt Cakes - Take a bite of our Pineapple Upside Down bundt cake and you'll instantly be reminded of your favorite tropical getaway. | Facebook.

Orange Upside-down Cake Recipe (2024)

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Delight your family and friends with this Orange upside-down cake. It is a French dessert with asponge Genoise soaked in orange syrup with a hint of Grand Marnier, diplomat cream, and a luscious layer of candied oranges. It is a real orange intense!

This orange cake is one of the prettiest cakes I have ever made. I laid my eyes on the cake whilesurfing through the baking site of Madam Mercotte. Since she mentioned that chef Gaston Lenôtre created the original recipe, I decided to try to find his recipe.

The only way to get the recipe was to watch the old video masterclass by the chef in French. I wrote down all the ingredients, watched the video, made some changes, and voila!

Jump to:

History of orange cake
Why orange cake recipe works
How to make orange upside-down cake
Expert tips
Frequently Asked Question
More delicious cake recipes you will love
Recipe card
Comments

History of orange cake

This French orange upside-down cake is called "Rosace à l'Orange", which means "Rosette with orange" in English.

It is a creation of the French chef Gaston Lenôtre, who presented the cake in the program “La grande cocotte” in 1977.

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

The orange upside-down cake isexceptional. Simplicity and elegance - it is all wrapped in one cake! It is absolutely decadent and perfect for any celebration.

Give it a try and taste the citrus freshness.I will not be surprised if you become obsessed with the cake.

Why orange cake recipe works

Since the citrus season is almost all-year-round, the cake is a dessert to enjoy whenever you want.
The dessert is full of bright citrus flavors that boost the mood and make you feel happier.
Caramelized oranges give a distinctive signature look to the cake after flipping it on a serving plate.
The cake is so petty that it becomes a fabulous and impressive dessert.

How to make orange upside-down cake

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

Bring it over low heat, 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.

Expert tips

Make the Genoise biscuit in an 8 inches/20 cm pan and cut it to fit (if necessary) while assembling the cake.
Bake the biscuit one day in advance, wrap it and refrigerate. It will beeasier to slice the sponge the next day.
Make the biscuit in an 8 inches/20 cm pan and cut it to fit (if necessary) while assembling the cake.
Use whatever oranges you have - Navel oranges, Valencia Oranges, or even Blood oranges, but buy organic, if possible.
Experiment with mixing Navel and Blood oranges for the prettiest cake effect.
Omit Grand Marnier to make the cake kids-friendly.
Serve the cake immediately or enjoy it within the next 48 hours.

Frequently Asked Question

What is diplomat cream?

Diplomat creamis 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.

More delicious cake recipes you will love

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French Meringue Dessert Merveilleux
Birthday Brownie Cake With Red Fruit
Browse all the Cake Recipes

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Recipe card

Orange Upside-down Cake Recipe

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★★★★★5 from 6 reviews

Delight your family and friends with this Orange upside-down cake. It is a French dessert with a sponge Genoise soaked in orange syrup with a hint of Grand Marnier, diplomat cream, and a luscious layer of candied oranges. It is orange intense!

Author: Irina Totterman
Total Time: 2 hours, 45 minutes
Yield: 8 1x
Category: Cakes
Method: Baking
Cuisine: French

Ingredients

Scale

For candied oranges:

3 medium-sized oranges
⅔ cup (150 g) granulated sugar

For the biscuit Genoise:

2 ½ large eggs
½ cup + 1 ½ tablespoons (75 g) powdered (icing) sugar
½ tablespoon vanilla sugar
1.3 oz (35 g) butter
½ cup (62 g) flour

For the diplomat cream:

1 cup + 1 tablespoon (250 ml) milk
3 egg yolks
⅓ cup (75 g) granulated sugar
6 ½ teaspoons (17 g) flour
½ tablespoon Grand Marnier
⅓ cup (75 g) whipping cream
½ teaspoon vanilla extract

*Don't you have the correct baking pan on hand right now? Try this simpleCake Pan Converter!

**If needed, please refer toBaking Conversion Charts.

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Instructions

To make candied oranges, cut oranges into thin slices. Place them in a saucepan and add granulated sugar. Bring it over low heat, cover the pan, and cook for 1.5 - to 2 hours. 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.
To make the Genoise biscuit, preheat oven to 392 F/200 C. Using an electric mixer, whisk eggs and powdered (icing) sugar in a bowl, add the vanilla sugar. Bring the mix on a warm (not hot) bain-marie/ water bath to warm up the preparation and continue to whisk. Once the temperature of the eggs/sugar mixture reaches 113 F/45 C (warm to touch), remove the saucepan from the bain-marie/water bath and beat until the mixture doubles in size and cools down.
Pour about three tablespoons of the cream-like mixture in a separate bowl with the melted butter in and mix. 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, using the spatula.
Butter and flour a cake pan 7 inches/18 cm in diameter. Pour the batter in the pan and bake for 20 minutes. Check the readiness of the biscuit with a knife: if it comes out dry, the biscuit is ready. Let cool on a wire rack.
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. Pour the boiling milk into the eggs' mixture and stir. Bring it back in the saucepan and cook for 1 to 2 minutes, continually whisking untilthe cream thickens. Transfer the ready pastry cream in another bowl and beat with a hand whisk to cool down. Add the liquor Grand Marnier and vanilla extract.
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. Refrigerate.
Cut the rest of the candied oranges in small pieces and add them to the cooled pastry cream and mix with the spatula.Cover the cream with a plastic film in contact andrefrigerate.
Whisk whipping cream to get whipped cream. Add whipped cream to the cooled pastry cream and gently mix with the spatula. The diplomat cream is ready.
To assemble the cake, fill an 8 inches/20 cm pan layered with the orange slices with half of the diplomat cream. Cut Genoise sponge in half in the direction of the thickness, using a serrated knife. Place a biscuit disk on top of the cream and soak with the orange syrup. Cover with the rest of the diplomat cream. Soak another biscuit disk with the orange syrup and cover the cream with the soaked surface down. Refrigerate the cake for at least two hours.
To unmold, place the pan with the cake over medium heat for a few minutes. Place a serving plate on top of the cake and flip it over with the fast movement. Serve immediately or enjoy within the next 48 hours.

Notes

Make the Genoise biscuit in an 8 inches/20 cm pan and cut it to fit (if necessary) while assembling the cake.
Bake the biscuit one day in advance, wrap it and refrigerate. It will beeasier to slice the sponge the next day.
Make the biscuit in an 8 inches/20 cm pan and cut it to fit (if necessary) while assembling the cake.
Use whatever oranges you have - Navel oranges, Valencia Oranges, or even Blood oranges, but buy organic, if possible.
Experiment with mixing Navel and Blood oranges for the prettiest cake effect.
Omit Grand Marnier to make the cake kids friendly.
Serve the cake immediately or enjoy it within the next 48 hours.

Nutrition

Serving Size: 1 slice
Calories: 322
Sugar: 43.5 g
Sodium: 69 mg
Fat: 10.5 g
Saturated Fat: 5.6 g
Carbohydrates: 53.9 g
Fiber: 1.4 g
Protein: 5.8 g
Cholesterol: 159 mg

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 GastonLenôtre. It was originally published on October 18, 2018. The recipe has been revised to include improved content and photos. All posted pictures are mine.