When baking an angel food cake, it flattens to half it's depth when cooling?

Question

What am I doing wrong?

Answer 1

could have been during the mixing.  did you beat the eggs to soft peaks?  did you cut through the batter to get out the air pockets?  grease on the pan could have been it as well.  better luck next time!

Answer 2

If there was even one teeny bit of grease on the beaters or in the bowl or pan your angel cake will do this.  Prior to making an agel food cake I always wash these things in very hot water.  

I once did this when I was having company.  I was embarrassed but I salvaged it by saying it was lemon pound cake.  I made raspberries for on top of it.  LOL  

Answer 3

As maggie said it could the pan, it could be your whisk attachment or it could also  be that you either :

under inflated or over inflated your whites during the initial beating process

or that

That you collapsed the foam during the folding process

Rules

Tools have to be grease -free

Egg whites and mixing bowl  has to  be warm

No trace of yolk at all

cream of tartar or another acid must be used to denature the protein molecules