"They" say that once you grease an angelfood cake pan the pan will never work right again for angel food...as it won't climb. I never EVER bake anything but angel food in my angelfood pan...
I would think about a loaf pan.
Linda C

I've done that. I don't make angelfood, but other chiffon cakes have come out fine. A shallower pan works better if you want a nice top to your cake. As Linda said, loaf pans would be better than regular cake pans because it's shaped more like a bundt--narrow and tall.

I'd probably just use a 9 x 13 pyrex pan and make adjustments.

As for angel food cake, I've successfully used my regular bundt pan for angel food cake, and used the same pan later for bundt cakes, and then used it again for angel food cakes and had no problems with it climbing. Granted, it's not an angel food pan, but hey, it works for me and does double duty!
:O)

I don't have an angelfood pan, but I've baked nearly everything in a 9x13 pan, LOL, because it's all I had for a lot of years.

I'd go with a flat pan, not try to use the deeper angelfood pan, I think.

Annie

Any baking pan would be fine for the lime/buttermilk cake.

I have made all kinds of things, including a meatloaf, in my 30+ year old angel food pan and have NEVER had a problem with an angel food cake rising in it. The only reason you would have problems with an angel food cake not rising is you didn't wash all the grease off it.

I ended up going out of town and didn't feel in the mood for baking when I returned so no cake today. I think I'll go with the 9 X 13 inch glass pan and try it tomorrow.

I've never made an angel food cake but I use my tube pan both for coffee cakes where the pan is greased and chiffon cakes where it is not, without any problem with either of them rising. I do wash it thoroughly after each baking.

Thank you for your advice. If the cake is good, I'll post the recipe on the recipe review thread.

hmmm....my MIL gave me my angelfood cake pan many years ago....and told me never ever to use it for anything else....and I never have! I have 2 other tube pans that I use for monkey bread and such things.
You mean after all these years you're telling me that dear lady (God rest her soul) was wrong????
ACH....the shock!

I think 9 x 13 is awfully big for a cake that would fit in a 6-cup tube pan. I'd use a 9 or 10 inch round pan, or an 8 or 9 inch square one.

Linda, your MIL was probably correct in her caution at a time when dish detergents didn't have the grease-cutting properties they did in later years.

I agree with Christine. A quarter sheet cake pan will hold 12 to 14 cups of batter. So a recipe that yields 5 to 6 cups of batter, would still be good, but would be pretty flat baked in a 9"x13" sheet pan.

Btw, you don't really need to invest in a Bundt pan. If you have an 8" round cake pan, you can create your own "Bundt" pan.
Use either an aluminum drinking cup (like the retro aluminum tumblers) greased the same as the pan, and centered into the prepared pan.

Or, you can buy a cake Heating Core to transform any pan into an Angel Food or Bundt pan.

Another option, is to make your own Heating Core. Sounds a little pioneering, but it's actually commonly done by bakers, and here is how:
Stack several layers (about 4-5 pieces) of heavy aluminum foil. Tightly wrap around a form, such as a smooth-sided drinking glass, remove and grease before placing it in the center of your baking pan. Hold it in place as you pour the batter into the pan.

If you'd rather not bother with any of the above, just take an empty, clean soup can, grease and place it in the center of your cake pan, and bake. After 5-10 minutes, remove the can, by gently twisting it out of the baked cake.

Sol