Get an empty aluminum can — a skinny can like White Claw or LaCroix works best in this scenario —, and wrap it with parchment paper. Next, secure it using double adhesive tape and trim away the excess paper. Then, fill the can with water to give it weight. Others use beans and rice, but if none of those are available, water is fine. Have in mind that the can should only be half full of your chosen weight.
Place the parchment-wrapped aluminum can at the center of your regular round pan, then, cut a round parchment paper and place it on the pan. Also, don’t forget to cut a starburst in the middle of the parchment paper for the aluminum can to fit through. You can trace the aluminum can into the parchment paper and cut it, or you can just sort of eye-ball the shape and cut it right away, either way, what matters is that the can fits perfectly.
IMPORTANT: don’t fill the cake pan more than two-thirds full. Since this is a hack, not an Anna Olson-certified-procedure, the pan may require more or less batter. Just to be safe, follow the suggested measurement — only two-thirds full or less.
Follow the recipe and the baking instructions of your chosen cookbook or website, which usually state 1 and 3/4 cups of granulated sugar, 1 cup + 2 tablespoons of cake flour, 1/4 teaspoon of salt, 12 large egg whites, 1 and 1/2 teaspoons of cream of tartar, and a splash of vanilla extract to make the perfect angel food cake. But no matter which recipe you use, just stick to the instructed time and temperature. Angel food cakes shouldn’t be rushed!
Last but not least, cool the cake upside down. The best thing about this hack is that any can is usually taller than the sides of regular cake pans, so once you turn the cake upside down, it will be elevated off of your counter, with a nice airflow. Then, you can use a spatula or thin butter knife to loosen the cake from the pan’s side, and peel away the parchment paper from the bottom of the cake.