I would try to beat it again and add egg whites to it when I start. I'd say two or three. Sort of takes the ease out of a mix, though.

I'm not sure if this would help, but there is an old Weight Watchers recipe that uses a box of angel food cake mix and a can of crushed pineapple (including juice)--just two ingredients, mix them together, pour into pyrex baking pan and bake according to directions. You may want to try mixing the deflated batter with a can of crushed pineapple and seeing if that works. If it's not too bad, you can always cut the baked 2-ingredient cake and layer it with some whipped cream and call it a parfait.

Sooz, I'll google that recipe. I didn't find any suggestions online. Have you tried it? Just pour into like a flat 9 x 13 pyrex pan?

I called the brand's office but it was Saturday and I just got a recording.

You might try beating some more egg whites and then folding in your batter.

Here is Dad's recipe from his and Mom's 1946 Better Homes and Garden's cookbook:

Angel cake

1 cup cake flour

3/4 cup sugar

1 3/4 cup egg whites

3/4 teaspoon salt

1 1/2 teaspoons cream of tarter

3/4 cup sugar

1 teaspoon vanilla extract

Sift flour with 3/4 cup sugar four times. Beat egg whites with salt until frothy; add cream of tarter and beat until stiff, but not dry. Add remaining 3/4 cup sugar, 1 tablespoon at a time. folding in throughly. Add vanilla extract with last addition of sugar. Sift flour mixture over the top, a little at a time, and fold in lightly with a down-up-over motion. Bake in 10 inch ungreased angel cake pan at 325* for 75 minutes. Invert pan to cool.

Hi, Linnea, didn't get on line until just now and saw your question.

Yes, I've made this for a church club pot luck and it came out pretty good and was quite popular i.e. no leftovers!

You're right, just pour it into a 9 x 13 pyrex pan (I usually give the pan a little "pan goop" or use parchment)... don't forget the whipped cream!

Here are two links:

Allrecipes Link

Weight Watchers recipe for this

Most likely it will re whip just fine....did you try it??
And if you do try to pour it into a 9 by 1 3 pan....do NOT use any "pan goop"....any oil or grease at all will cause the beaten egg white to further deflate..

Linda, I poured it back in the mixing bowl from my tube pan, and it was literally as thin as milk. It was very odd looking indeed.

Linda, I knew that about not greasing or gooping an angel food cake pan because the eggs won't climb up the sides and rise, but I've never had a problem with my 9 x 12 Pyrex and a bit of goop--but using parchment would avoid any possible goop issues. The 2 ingredient recipe makes a flattish cake any way.

Linnea, did you end up baking it at all?

I think the reason this happened is because an angel food cake has to be baked immediately after it gets put in the pan. There can be no waiting, Once the air inside the mix escapes, the cake flops. It sounds like that is what happened to you - it lost all its air!

Jerzeegirt, I think this is what happened; and the wait did it in. Every other time I baked one, it was the only thing going in the oven, so of course I put it straight in. I should have baked the cake first, THEN did the banana bread. Hindsight is really smart.

Once this failed, after I posted, I had to get things ready for the birthday party. When I went to try to do something with it later, it had separated into milky looking water on the bottom, and a floating white layer on top. I figured it was not going to turn into anything worth while, and therefore not worth the added effort.

You did the right thing. Sounds like it was beyond rescue!

One thing about angel food cake (my favorite cake) and greasing the pan which has me puzzled. I was researching about whether angel food can be cooked in a Bundt pan. I saw a few recipes that called for greasing and flouring the pan, which I thought was an absolute no-no in angel food cake production. According to comments on several web sites, there are people who do grease and flour the pan and the cake comes out great. I really have to try this for myself.

Jerzeegirl, I think Alton Brown had a "Good Eats" show about this very thing--angel food cake and not greasing the pan, and why...

I'll bet it would have re whipped just fine....you should have tried to beat it again into soft peaks.
As for oil in egg whites.....any bit of grease even beaters that have a bti of oil or grease left will prevent egg whites from making peaks.