To yield 16 slices, cut the cake into quarters, cut each quarter in half, and cut each half in half again. For twelve slices, use the numbers on a clock as your guide. For odd-numbered servings or to cut the cake in 10 slices, lightly score the surface of the cake before slicing to gauge the size of the pieces. If your knife isn't long enough to reach across the cake, start from the centre and work outwards.
The first slice is the hardest to remove. Run a knife or narrow spatula along the bottom of the cake between the crust and the pan before lifting the first slice upward, outward, and onto a serving plate.