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Manischewitz Cake Meal, 16 oz. Canister

Part Number YO-MZ-05609-S
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Manischewitz Cake Meal, 16 oz. Canister
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Retail Price:  $7.17
Your Savings:  $4.06
Your Price:   $4.78
On sale: 
$3.11
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Description
  • Cake Meal
  • Non-GMO Project Verified
  • Lactose Free
  • Vegetarian
  • Pas Yisroel
  • Challah is Taken
  • Pareve
  • Kosher for Passover and All Year Round
Perfect substitute for flour. 
Cooking Tip: 5/8 cup cake meal = 1 cup flour


Recipe Suggestions


Lemon Walnut Cake

Ingredients:
(Note: If baking for Passover, check that your ingredients are Kosher for Passover.)
  • 6 eggs, separated
  • 1-1/2 cups sugar
  • 1/4 cup water
  • 1-1/2 teaspoons grated lemon rind
  • 3 tablespoons lemon juice
  • 1/2 cup Manischewitz Cake Meal, unsifted
  • 1/2 cup Manischewitz Potato Starch, unsifted
  • 1/4 teaspoon salt
  • 1 cup chopped nuts
Directions:

Preheat oven to 325º F. Beat egg yolks slightly; gradually beat in the sugar until mixture is light and fluffy. Add water, lemon rind and lemon juice; beat thoroughly. Gradually, mix in Manischewitz Cake Meal and Manischewitz Potato Starch. Beat egg whites with salt until stiff but not dry. Gently fold chopped nuts and beaten egg whites into the batter. Pour into an ungreased 9-inch tube pan. Bake at 325º F for 1-1/4 hours or until cake springs back when touched lightly. Invert pan and cool thoroughly before removing cake. Enjoy!


Chocolate Chiffon Cake

Ingredients:
(Note: If baking for Passover, check that your ingredients are Kosher for Passover.)
  • 1 cup sugar
  • 1/2 cup Manischewitz Cake Meal
  • 2 tablespoons Manischewitz Potato Starch
  • 1/4 cup cocoa
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons baking powder
  • 6 large eggs, separated
  • 1/4 cup oil
  • 1/2 cup water
  • 1 teaspoon vanilla
Directions:

Preheat oven to 350º F. In a large bowl, add: sugar, Manischewitz Cake Meal, Manischewitz Potato Starch, cocoa, salt and baking powder. Mix well with an electric mixer or hand mixer. Make a well in the chocolate chiffon mixture and add oil, egg yolks, water and vanilla. Mix for 2 minutes on medium speed. In a separate bowl, beat egg whites until soft peaks form. Gently fold egg whites into batter. Pour batter into an ungreased 9-inch, two-piece tube pan and bake at 350º F for 1 hour and 10 minutes. Remove from oven. Invert pan on a heat resistant surface and cool thoroughly before removing cake from pan. Enjoy!
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