Hi-
I have a very strange problem making angel foods recently.
I mix the meringue for two cakes at a time in a large Hobart and fold in the cake flour and half the sugar with my arm and cupped hand as per my chef's instructions. The cakes look fine going in - nice and even in the pan, but when they come out they have invariably shrunken a little from the sides of the pan and then about 30 minutes after I invert them, they will just slip right out of the pan! It happens over and over again and we can't figure out what the problem is.
FYI: The cakes are always cooked through and the pans are never greased.
Any ideas would be greatly appreciated.
Thanks!