There's a recipe I'd like to try for a citrus chiffon cake, which calls for an "angel food cake pan with a removable bottom." I don't have one of those. The instructions after baking are strange: it says, "invert the cake on the neck of a wine bottle; let cool. Run a knife around the inside of pan and remove outer ring. Run knife around tube and along bottom and remove the tube."
I just have a "normal" funnel-type pan; do you think that'd work? Thanks!