I am SO GLAD to have found this thread! I thought I was the only one whose cakes kept falling out of the pan. Like many of you, I’ve bought different pans - the one I am now using is aluminum with feet and still, not much success. I don’t rely on the feet, but invert over a thin necked, but short, wine bottle. I thought my problem was related to not beating the whites long enough or poor folding technique, but perhaps, it’s neither. I’ve tried so many different recipes for chocolate angel food cake and the cakes never rise to full height and usually fall out of the pan after 10 minutes. My family loves these cakes because they taste great, but I would never serve them for company because they look puny and smooshed. I bake in the lower 3rd of the oven at 350 degrees for 35-38 minutes. The cakes stick to the pan when I take them from the oven, but not for long once inverted. Maybe I’ll try Rose’s method of putting some batter on the sides of the pan first. Maybe that will help. I do the “S” swirl with a thin bladed knife before I put it in to bake. I have a cake cooling as I type, but my expectations for staying in the pan are low.
I’ll check back from time to time to see if anyone here has found the answer to this problem. Oh yes, I’m in New England, low humidity today, kitchen not drafty.
Thanks for any advice!!