For years I've made classic 6/6/6 and 8/8/8 Victoria sponges (and many variants) in two 7inch tins, with good results.
Now I've tried to bake the same recipe in one 8 inch spring form tin, and had to almost double the cooking time as the centre remained uncooked. Eventually the middle was still moist, while the edges were almost brownie-like in texture, and the cake hadn't risen much at all.
The same result occurred with damp towel around the tin edges, to even cooking pacing, and extra baking powder, so I'm concluding that somehow either something is fundamentally wrong with my approach, or the tin is cursed. Any insight would be much appreciated.