Since the Second World War, however, usage of the term has honed in on an elaborate 'cream cake': the cake element, generally a fairly unremarkable sponge, is in most cases simply an excuse for lavish layers of cream, and baroque cream and fruit ornamentation...The word gateau is the modern French descendant of Old French guastel, 'fine bread'; which is probably of Germanic origin.Gateau is generally used for fancy, but light or rich, often with fresh decoration, such as fresh fruit or whipped cream.
In Victorian England cookery writers used 'gateau' initially to denote puddings such as rice baked in a mould, and moulded baked dishes of fish or meat; during the second part of the century it was also applied to highly decorated layer cakes.
Judging by the amount of space given to directions for making these in bakers' manuals of the time, they were tremendously popular... The primary meaning of the word 'gateau' is now a rich and elaborate cake filled with whipped cream and fruit, nuts, or chocolate. Generally, the round cakes we know today descended from ancient bread. They were typically fashioned into round balls and baked on hearthstones, griddles, or in low, shallow pans.
In France, the word 'gateau' designates various patisserie items based on puff pastry, shortcrust pastry (basic pie dough), sweet pastry, pate saglee, choux pastry, Genoese and whisked sponges and meringue...
The word 'gateau' is derived from the Old French wastel, meaning 'food'.
They were more bread-like and sweetened with honey. According to the food historians, the ancient Egyptians were the first culture to show evidence of advanced baking skills.
The Oxford English Dictionary traces the English word cake back to the 13th century. Medieval European bakers often made fruitcakes and gingerbread. According to the food historians, the precursors of modern cakes (round ones with icing) were first baked in Europe sometime in the mid-17th century. The first icing were usually a boiled composition of the finest available sugar, egg whites and [sometimes] flavorings. The cake was then returned to the oven for a while.
This is due to primarily to advances in technology (more reliable ovens, manufacture/availability of food molds) and ingredient availability (refined sugar). When removed the icing cooled quickly to form a hard, glossy [ice-like] covering.
At that time cake hoops--round molds for shaping cakes that were placed on flat baking trays--were popular. Many cakes made at this time still contained dried fruits (raisins, currants, citrons).
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The first cakes were very different from what we eat today.
Gateau has wider applications in French, just as 'cake' does in English..can mean a savoury cake, a sweet or savoury tart, or a thin pancake." ---Oxford Companion to Food, Alan Davidson [Oxford University Press: Oxford] 1999 (p. Choux/ puff paste, sponge, French cremes, Gateau St. As time progressed, baking pans in various shapes and sizes, became readily available to the general public.