Use a standard 10-inch, non-greased, aluminum tube pan. Preferable one with a removable bottom and prongs around the rim.
If you don’t own a kitchen scale, now is a great time to purchase one. It isn’t absolutely necessary to weigh ingredients when baking but it makes baking so much easier.
*Bleached cake flour such as Swan's Down or Softasilk is necessary in this recipe. (Unbleached will NOT work in this recipe.)
**If you don’t have extra-fine sugar, Process sugar in a food processor until it is fine and still granulated – about 1 minute. Be careful not to pulse it too long or it will turn to powdered sugar.
***Set out three cans of the same height to invert the tube pan on. The inverted pan should rest on the edges of the cans.
****The candied zest in my testing can be ready anywhere between 30-60 minutes. It isn't necessary to watch it constantly for the first 30 minutes, but check and stir it often after that.
Original Recipe: Serious Eats, Stella Parks: Effortless Angel Food Cake Recipe