Why does some cake make your tongue thick, and how to prevent it?
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'
Best 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.
Pictures about "Why does some cake make your tongue thick, and how to prevent it?"
Why does my cake stick in my mouth?
A tacky top is typically caused by covering or wrapping the cake before it's completely cooled. This traps moisture inside, causing that sticky texture. Avoiding this pitfall is easy, just let the cake sit on a wire rack until totally cool. Even with these cake tips, you may still end up with a few flops.What causes a cake to be thick?
A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought).How do you keep a cake from being dense?
How to Prevent a Dry or Dense CakeWhat are the common cake problems and their causes?
Cake Faults And RemediesDEFECTCAUSECake peaks in the centreInsufficient shortening Batter too stiff Too much oven top heatCakes sag in the centre Poor symmetryExcessive sugar in the cake Insufficient structure building materials Too much leavening Cold oven Cakes underbaked4 more rows•Mar 9, 2016How To Fix A Cake Too Dense And Rubbery
More answers regarding why does some cake make your tongue thick, and how to prevent it?
Answer 2
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.
Answer 3
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?
Answer 4
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
Answer 5
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.
Answer 6
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.
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