Why does some cake make your tongue thick, and how to prevent it?

Question

I'll be baking a cheese-ham cake shortly and I remember that sometimes it makes your tongue 'thick' (for lack of a better word).

The symptoms are the feeling that the tongue/mouth is covered with the cake, like it's sticking to the skin. I'm not sure how to describe it accurately. I've just eaten a commercial grade muffin like cake with the same effect. It makes the mouth dry, maybe.

So, is there information about which flours are more prone to produce this effect? Is this somehow related to the flour? Can it be the butter/grease? The oven temp or the undercooking or overcooking? Maybe a reaction of the leavening agent?

Is there a way to prevent this from happening?

Edit:
Ham-Cheese Cake

150g Cheese (Gouda or Emmental)
200g Ham
2  Chives
100g Butter or Margarine
3  Eggs
100g Flour
1  Tablespoon baking powder
Salt & Pepper

Cut the cheese, ham and chives.

Cream the butter and add the eggs one at a time. Sieve the flour together with the baking powder and the salt, and mix into the butter.

Add the ingredients to the batter and put in the oven at 180ºC for 30'

Ruben Steins · Answer

It might be the baking powder that's in it. I don't recognize the 'thick' feeling you're describing, but I find stuff with baking powder in it tastes different. It's described as a metallic taste by some, becasue apparantly there's aluminum in some brands.

Answered by Ruben Steins on December 26, 2020

MissesBrown · Answer

Meat fat/suet does cause similar effect on tongue and some “acidics”(e.g.lemon, vinegar, wine)  helps to balance it. 
If that’s the situation this Q/A may give some ideas for the solution.

Why do fatty foods go with sour ones?

EDabM · Answer

I think I know what you are talking about. I worked in a grocery store bakery for a stint and I believe you are talking about what I would describe as "fur on your tongue". Makes you want to scrape it off. I get it from the shortening based frosting and oily muffins from low cost commercial shortening fluff. Have you had that experience from something home cooked?

Answered by EDabM on December 26, 2020

RosC · Answer

This has baffled me too, for a long time. I just had a delicious muffin for lunch and now have the furry tongue. I get a similar effect from wine with a high level of tannin in it. A good cook told me it has something to do with the ratio of baking powder to flour. Since baking powder is a combo of creme of tartar and bicarbonate, it might be one or the other that is the culprit.

Again, not a good answer, but maybe it adds to the thinking.

anne · Answer

I've just made some gluten free rock cakes and used a table spoon of baker powder. And as usual it gives me a rough tongue. It last for over an hour before its normal again. It is definitely something to do with baking powder. Will need to find an alternative. 
I've been diagnosed with Coeliac disease for over 20 years

Sophia Mrimi · Answer

I baked a banana cake last week and it had a bitter taste towards the end (when swallowing) and it was like sticking at the back of my mouth (giving me a feeling like I was about to choke). I read about cakes having a bitter taste and the reason was said to be too much baking soda than the required amount. I have not got the explanation of the sticky feeling but I suspect it could be the baking soda too.

Answered by Sophia Mrimi on December 26, 2020

Why does some cake make your tongue thick, and how to prevent it?

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