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'

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'

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? If needed, I can provide the recipe.

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'