gâteau

Gâteau is the French term for cake, referring to a broad category of sweet baked desserts. In French cuisine, gâteaux are typically made from flour, sugar, eggs, and fat, and they may be leavened with yeast, chemical leaveners, or air beaten into the batter. They can be simple, such as a pound or sponge cake, or elaborate, with multiple layers, fillings, and decorations.

Origin and usage: The word gâteau comes from medieval French and is used throughout France and other Francophone regions. The modern spelling with the circumflex is part of standard French orthography, and the English-language form gateau is used to denote a refined, often ceremonially presented cake. In everyday French, gâteau is contrasted with tarte (tart) and pâtisserie pastries.

Varieties: Common types include the sponge-like génoise, the butter-based quatre-quarts (pound cake), and fruit or chocolate gâteaux. Regional examples include the gâteau basque from the Basque Country and the ornate gâteau Saint-Honoré. Home cooks may bake gâteau au yaourt (yogurt cake) as an easy, everyday version, illustrating how simple ingredients can yield a finished cake.

Preparation and serving: Gâteaux are typically baked in tins or molds, cooled, then layered or decorated with cream, ganache, fruit, or icing. They are central to celebrations such as birthdays and weddings, and flavors such as citrus, chocolate, almond, or fruit are common across different traditions. The term also appears in broader pastry contexts beyond just sweet desserts.