Is 18cm.

@@michaellim Thanks again -

Do not grease pan for sponge cake, chiffon cake and soufflé cake like this one.

Greek yogurt differs from other types of plain yogurt primarily in its texture, nutritional profile, and production process. Here’s a breakdown of the key differences: Production Process: Greek yogurt is strained more times than regular yogurt to remove the whey (the liquid part of milk), resulting in a thicker, creamier texture. Regular yogurt is typically strained once or not at all, leaving more liquid and resulting in a thinner consistency. Texture: Greek yogurt is thicker and creamier due to the straining process. Regular plain yogurt has a more liquid consistency. Nutritional Content: Protein: Greek yogurt generally contains about twice the protein of regular yogurt because of the concentrated nature. Fat: Full-fat Greek yogurt has more fat than regular yogurt, but low-fat and non-fat versions are also available. Carbohydrates: Greek yogurt typically has fewer carbohydrates (sugars) than regular yogurt due to the removal of lactose in the straining process. Calories: Greek yogurt often has more calories per serving than regular yogurt due to the higher concentration of nutrients. Calcium: Regular yogurt usually has more calcium than Greek yogurt because some calcium is lost in the straining process.

Rice flour reduces the staling process, potentially extending the shelf life of baked goods by maintaining moisture for a longer period. Rice flour also contributes to a stable batter structure that can retain air bubbles well, resulting in a consistent rise and uniform texture during baking.

The terms "tapioca flour" and "tapioca starch" are used interchangeably, and both can be used in similar ways in cooking and baking. Yes, you can use tapioca starch.

Did you invert the pan and cool for 1-2 hours?