Hi everyone! I need help. I have done two angel food cakes that were 12x18. I did one this morning and my cake overflowed the pan, which makes a huge mess! And it just didn't want to come out of the pan and the middle is droopy.. what do I need to do differently?
any suggestions, ideas would be great.

Thanks all
Holly

I didn't know you COULD make an angel food cake as a sheet cake. They are usually baked in a special pan (a tallish bundt-type pan) that allows for them to rise significantly. You have to invert the pan as the cake cools. Also the pan is never greased and there usually is some sticking. You have to run a knife around the edge of the pan and coax it out.

Good luck. I'll be interested to find out if it is even possible to make an angel food cake in sheet cake form.

Never tried to do a sheet! I did see a post here that did cup cakes. Waiting to see if anyone else has tried this.

I found a recipe for a mock angel food cake. I will have to try that next.
Thanks

No I didn't actually.

No I didn't actually.

I think ckckhome was really asking where you got the recipe. Please supply the website if it is online.

It wasn't online but here it is:
4 1/2 cups cake flour
4 cups white sugar
2 teaspoons salt
2 cups boiling water
16 egg whites
2 Tbsp baking powder
2 teaspoons cream of tartar
2 tsp vanilla
1 teaspoon almond

Sift cake flour, sugar and salt three times then stir in the boiling water. Let cool.
Beat egg whites, cream of tartar, baking powder, vanilla and almond flavorings until stiff peaks form. Fold into flour mixture and pour batter into one ungreased 12x18 pan.
Bake at 350 for 35 minutes. Cool cake inverted in pan, laying a tea towel underneath the cake to adsorb the steam.

I have not tried this so do not know how it works but have tasted the cake and it is pretty good. Never knew it wasn't "real" angel food.

Thanks

Hmmm. This sounds interesting. I think I may have to give it a try.

Thanks for the recipe Kiddocakes