How to use a Savarin tin?

[nailslikeknives]

I'd like to make a cake with a savarin tin but I'm not sure if I can use the same sponge as I would for a Victoria sandwich or how cooking times would vary to take account of the whole in the middle?
I haven't bought a tin yet either so any recommendations very welcome.
Please advise me with your tips on how to do this successfully, it's for my son's naming ceremony and has been requested by my MIL as she has had my cake before and liked it. I don't want to wreck my rep Thanks very much in advance.

What's a savarin tin? Is it what is sometimes called a bundt or tube pan? Like a donut? If it is, no difference for baking time but you need to generously butter and flour the tin and leave it to cool in the tin for a long time before turning it out - that way it won't stick or fall apart which is a danger with those kinds of pans.

Whatever it is I would definitely do a dry run if it's for a naming ceremony! I am guilty of trying something new for a big occasion and then stressing myself out massively because I don't know if it will work

Yes, it is very similar to a bundt tin, just smooth rather than patterned. Thanks for the tips. I would normally turn out a cake straight away so that's one disaster averted . Yes, I shall def have a practice or two. Have bought tin from Lakeland so here goes ...

I use a baking spray rather than butter and flour and have no problems turning out cakes from even intricately patterned tins, so if you have any problems on the dry run you could try that.

Thank you both. The dry run was successful using my grandma's sponge recipe and I painted the tin with melted butter which I cooled in the fridge before adding the batter.
As you said, after baking, I left it to cool in the tin for a while before turning out, I don't do this with a normal tin so I'm glad you told me.
The only thing I'll do differently next time is leave off the blue sugar when I decorate because it turned purple after 30 mins too girly for a naming ceremony!!

I have just received my savarin cake tin it has a lot of detail on it I just need to no will a normal Victoria spong work as long as I butter the tin well cool it before adding spong mix then leave it in tin to cool before trying to take it out or do any of you's lovely lady's have a simple recipe for me I'm wanting plain cake so I can put fresh cream and fruit on top I did want to put apple and brown sugar on bottom but afraid it will make cake stick to tin