Also depends how you cooled the cake; the cake, in its pan, should be cooled, inverted, over a beverage bottle (with the neck of the bottle going through the tube part of the tube pan) (or if the pan has feet, rest the pan on the feet) so that it does not sink into itself. Also it should be baked in an ungreased pan.
I'm thinking it could be related to how you whipped your egg whites. If you didn't whip them high enough, or conversely, if you over-whipped them, you could come out with a soggy result.
Longer baking. When a tester inserted into the center comes out clean, give it about 5 more minutes. Additionally, if there is a way to "vent" your oven, that will let excess moisture out. Commercial ovens have vents, sometimes home ovens do too, even if you don't realize it. The times I've made a "too moist/soggy" angel cake, I've been able to correct the issue the next time with longer baking. Also, you have to "unpan" them when cool, and they WILL seem soggy after they come out, but let them sit for a while. They dry a bit and become lovely.
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