deep Victoria sponge help

[chumbler]

I'm making some Victoria sponge cakes tomorrow, 6", 8" and 10" in deep 5" tins, following Mary Berry recipe. should I keep temp at 180 degrees as recipe says? how long do you think they'll take to cook? should I cover them in foil?

thanks for any words of wisdom

also I plan to halve them once they're cooked

I did some 6in round, 5in deep cakes last week. They weren't Victoria sponge, more Madeira style, but I put them in at 160 (fan) for an hour and they were perfect. I put a bit of parchment over one of them as I was a little concerned it was getting too brown.

thank you. yes I think I'll do the same then, as I don't mind too much about getting a big rise from them as I need to level them anyway