I've made angel food cakes (not this particular recipe, but also a 12 egg white recipe) in my KAF Pullman loaf pan, they've always come out great. I line the bottom with parchment and do not grease the sides, the batter climbs up nicely. Invert onto four glasses, since the pan doesn't have feet. I'm a little surprised at the amount of sugar in this recipe. Even for an angel food cake, which is generally quite sweet, that seems like a very large amount. I love the meringue coating idea.

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