You might butter the pan, then line with paper, then butter and flour the paper. All methods are designed to allow easy release of the finished cake. Preparing the pan should be the first step in baking a cake, so that you immediately can pour the batter into the pan and pop it into the oven. Batter that sits around loses volume. Soak in water and then wring out.
Wrap strips around pans and secure with a safety pin.
This will insulate the pan and prevent browning. Pans for angel-food and chiffon cakes are not greased. Paper liners often are used to ease the removal of the cake. Dark pans absorb more heat than light ones and cook cakes faster. They also can leave a dark crust.