I hadn't baked angel food cake in years so I couldn't remember if I was supposed to grease the pan or not. I kept thinking that the trick was to not grease the pan plus I remembered mom doing something like turning the tube pan upside down onto a (glass) soda bottle. Hmmmm...
Gene and I were craving something sweet and I had the cake mix from The Amish Country Store in Branson, but no tube pan and no memory of the "tricks."
We can all learn from my experimentation:
1) Loaf pans work great.
2) Either greasing or not greasing the pan produces a nice cake. The difference is in heft. If you want a truly light, spongy, angel food cake, DON'T grease the pan. But Gene and I found that we also like the density of the greased pan. It still had the spongy, chewy angel food texture but it was more dense and hefty like a butter cake.
The conclusion must be that even though we were all raised to believe that angel food cake was special and "hard" to bake, you can't really screw it up!