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Cake release normally works well but I find you need a bit more than they suggest, also if you cake release around the top of the pan, if they do overflow they the overflow won't stick and you have a better chance of rescuing the cakes.
I never fill mine more than 2/3 full and then pull the mixture to the sides leaving a dip in the centre, it should prevent a huge dome. A slightly lower oven temp (10 degrees) would also stop the huge rise.
My instinct is that the standard Victoria sandwich recipe is the same as a fairy cake recipe. So I'd expect something with a domed top, although not to the extent you describe. How big are the tins? In my normal fairy cake tray I put a desert-spoon of cake mix in each case, and that gives perfect fairy cakes.
Have just made my first attempt at mini Victoria sandwiches. I have clearly overfilled the pans because I have now got enormous muffins with a proper Starbucks style muffin top. Top tips for successful elegant mini sandwich cakes please.