Do you think it is possible you over-baked it, and that caused it to pull away?
Do you think when you “prepare the pan” with a bit of the batter, then add the remaining batter…if its not done right and the two don’t meld, then maybe that’s were the break can occur. Seeing the image of Patricia’s “prepared pan” reminds me of the missing part of the cake that stuck in the pan when the cake dropped out. Does this make sense?
I think Matthew’s other comment about the caking being slightly overcooked may be correct as the cake seems pulled away from the edges before it was inverted.
I get what you mean… maybe that’s where the problem was. I’ve never had an angel food cake fall before… this was the first time I have made one with that technique, and also the first time I had made one using Wondra flour.