Hm. The last "white" cake I tried to make came out like an angelfood cake, and it was baked in an 8" round pan. It was a BEAUTIFUL angelfood cake. The only problem is that it was 'sposed to be a white cake.
(Not helpful, I know!)
Seriously though, I really don't know much about the specifics of angelfood cakes, but I thought the purpose of the tube pan was to be able to flip it upside-down to cool. (Otherwise it would collapse...?) And that you're not supposed to grease the pan so that the cake can cling to it as it rises and settles. EDIT: As I was typing this, I saw artscallion chime in, confirming what I was thinking. WOO-HOO, I feel so smart!
It seems like it would work to me, as long as you didn't grease the pan and were sure you could get it out after it was baked. I'm thinking a springform cheesecake pan, maybe. Something that disassembles so you can slide a knife under the bottom, ya know? I would give that a shot. A springform pan with a few flower nails instead of heating cores. It seems like those would be easier to remove, ungreased... ?
I'll shut up now, since I don't really know what I'm talking about, and my mad-scientist logic backfires all too often.