I am tad cranky about this recipe.I went out of my way to source a 16cm springform pan bought all the ingredients and have followed the instructions.Well there is so much biscuit base and filling there is no way this recipe is for a 16cm pan. It makes two 16cm pans atleast.I wish i had just made the recipe up and used a normal springform base and baked it.The one steaming is overflowing over the edges of the tin, and the one in the oven is fine.Im sure the texture of the steamed cake will be lovely, im just cranky at the expense of buying a cake tin especially for this recipe (for my husbands birthday cake) then the recipe not stating use two tins, halve the ingredients etc?Has anyone else used the 16cm tin, what were your results? Am I missing something obvious in the instructions, the only thing I can think of, is that my cake tin is too short and perhaps its meant to be a tall sided springform 16cm tin?