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Most were probably rather sickly, made from cheap sponge filled with 'buttercream'..coated with fondant icing. French gateau are richer than the products of British bakers. These products naturally relaxed into rounded shapes.They involve thin layers of sponge, usually genoise, or meringue; some are based on choux pastry. The later are rarely dairy cream; instead creme patissiere (confectioner's custard--milk, sugar, egg yolks, and a little flour) or creme au buerre (a rich concoction of egg yolks creamed with sugar syrup and softened butter) are used. By the 17th century, cake hoops (fashioned from metal or wood) were placed on flat pans to effect the shape.

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The first cakes were very different from what we eat today.

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.

Cakes can last much longer, some even improving with age (fruit cake).

Torte is the German word for cake, with similar properties.

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