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Although both terms can be used for savoury preparations (meat cakes or vegetable gateaux) their main use is for sweet baked goods.
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).Cakes can last much longer, some even improving with age (fruit cake).Torte is the German word for cake, with similar properties.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'.
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In medieval and Elizabethan times they were usually quite small...