Help!! I just baked my first from scratch angel food cake. It cooled upside down for a few hours. When I ran my knife around the middle hole, I was horrified to find uncooked batter! It is a gorgeous golden brown, it did spring back when touched, and for what it is worth, it even passed the toothpick test. It baked the full 45 min. 2 questions: For the future what temperature should an angel food cake be when it is done? At this point I have nothing to lose since raw means trash, so I'm going to try to bake it further even though it is currently completely cooled. Do you have any suggestions as to time, temp, or what to watch for when I "rebake"it??

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