Interesting note - most wheat flours sold in the US, as I understand, are made from grain that has been tempered with water prior to being ground into flour. As such, it's already considered to have become "chametz," or a fermented product forbidden for Passover use. Flour used for matzot for Passover use is milled from grain that is kept dry and not tempered; special hand-made matzot, made from wheat kernels that are guarded from contact with water from the moment of harvest are customarily used in observant households for sedarim. This flour is not available to the general public, so even if one could make and fully bake a cake containing flour within the 18 minute timeframe, it would, if made from standard off-the-shelf flour, not be suitable for Passover use.

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