I got this nice big carton of gorgeous strawberries yesterday, and I had some whites in the freezer so I thought, Hey! Angel Food! Strawberries! Tasty!
I've used this recipe a few times before (Alton Brown's) with success, and sometime in the past, I made a notation to grease the pan instead of not, as he instructs. Given the antique Bundt pan I use for AF, I'm assuming that when I first made it, it stuck badly because of technique or underbaking or something.
I must have used plain Pam before, but now I have Baker's Secret with flour in it. Like a dummy, I didn't think about the difference.
So what happens tonight? Cake looks gorgeous, nice brown crust on top and clean skewer. I invert the pan onto a rack and leave it. I come back half an hour later, remove the pan, and the cake has collapsed onto itself.
A half-inch of its depth is regular texture; the rest is gummy and dense.
DAMMIT!!! I can only hope that a slathering of macerated strawberries and unhealthy dollops of whipped cream will make it edible.
evasmama...sorry about what happened to your cake...it's sad that we learn from others misfortune...but, I would probably throw on those strawberries and whipped cream and dive in too...LOL!
Hee hee. Bring it.
I have to say though my DH would love to watch a fight involving whipped cream between 2 girls.
He's such a pig sometimes.
TOO FUNNY!!!! 
Well, girls, I gave it a shot, but it tasted like crap. The texture was a mess. Plus, I broke with my previous change in the recipe; Alton calls for orange extract, I had used vanilla with success. I went with the orange this time, and did not like it! I chucked the rest of the cake. I hate wasting ingredients, but lesson learned.
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