By Alma Lach
Published 1974
Batter cakes and pastries are both called gâteaux in French culinary language. Creations big and little, crisp and soft, shortened and unshortened all fall within this category.
But in American cooking a cake is always made with batter, is customarily shaped in rounds, loaves, or squares, and is either layered or unlayered. Pastry is used for making dessert pies, cobblers, and tarts and is not confused with cake.
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